A tasting on the alpine meadows of Malga Hagner (1550m).
What does a torrid June taste look like? How does the biodiversity of a meadow affect a grazing cow, and therefore the taste of cheese? The London-based Cooking Sections launches a performance/tasting with cheese experts, botanists and scientists. To make us reflect on climate change they will research the relationships between the variety of grasses from the meadows and the analysis of the cheese from the laboratories. The floral decorations adorning the cows during the transhumance will be adapted and carried by human beings, and this time around will take place in the chalet instead of the valley.