All the activities were held inside the Laboratory of Istituto Bocchialini (high school).
A group of students of this high school shown the history and principal characteristics of the production of Parmigiano Reggiano cheese; then together with a teacher, they asked our students to taste two different types of cheese with two different seasonings. All the students had a form and, using all their senses, they were able to evaluate all the main organoleptic features of the cheese and they tried to guess the seasoning. So, they understood the process of cheese production and how it changes over time.
Students were excited about this laboratory, not just because they had lots of fun when tasting in a professional way cheese, but also because older students were there with them to explain and support them for everything they needed