Ferrandi, the French Gastronomy School.

We have had the chance to spend last weekend in Paris. Each visit at the French capital is perfect and this one is not an exception. We had the chance to give a class to the next best Chefs of the French Gastronomy. We want to thank the ICEX and the Spanish Embassy in France, more particularly Michel Budaï, for this beautiful invitation to transmit our passion.

Ferrandi :French Gastronomy School

Pupils from the very famous Ferrandi Gastronomy school learned how to make their own sheep cheese but also the product itself. it is very important for us to make our cheese known but also our culture. It is full of enthusiasm that we have been there in order to tell all our secrets of our country. Our region is beautiful and it would be criminal to not be proud of it. Castilla and Léon is full of really good quality products and it is our role to promote it. Spain has more than 20 cheeses with a certification of origin. Our Vellón de Fuentesaúco (Cheese from Zamora) is one of them.

Vellon de Fuentesauco

The #LaAntiguaEduca program that we propose to school of our region is now present in big Hotel business school of the entire world. This initiative was born few months ago thanks to a collaboration with the University of Salamanca and its programme « Empresas Amigas ». The objective for La Antigua was to develop the cheese culture in Spain.

We think that it is imprescindible to know perfectly a product if you want to use it in the better way. This truth is a big point for this pupils. If they want to do better, invente, be and stay the best, they have to know all the secrets of all products. It is true than the French gastronomy is wide but it needs to spread its range with foreign products. We are a  neighbor and we offer to them really high quality products. It is the case for our sheep cheese.

Cheese class

Therefore, we explained them how to make their own sheep cheese. Now, they are experts in rennet and know everything of the process. Then, we explained them that the way to cut the cheese change its flavor. But they will know it really soon because they will taste our cheeses on kitchen. We cannot wait to discover their recipes 🙂

Three pupils had the chance to win their own La Antigua sheep cheese. They seem to be really happy, don’t they ?

Winners

The next 11 of February, we will be invited to the Ferrandi School for a Gala where our sheep cheeses will be tasted. So…see you soon Paris !