Our educational programme at ‘Cheese’ in November 2025

What have you always wanted to know about cheese? Go on, bring your questions along! Newcomers to the world of cheese are very welcome!

Klartext Käse, the educational programme run by the Kochschule Neun, is entering its second round and offers this year’s visitors to the Cheese market fascinating insights and practical as well as theoretical know-how on the subject. Here, we talk plainly! Cheese lovers of all ages – and anyone who’d like to become one – can ask their most pressing questions here. It all kicks off on Sunday 9 November 2025 with a crash course for children, followed by four further exciting and tasty workshops for adults on the topics of mould, shape, maturation and texture.

PROGRAMME

For children

Featuring: Anna Kabacinska, a qualified ecotrophologist and head of educational programmes at the Kochschule Neun, takes the little ones on a cheese adventure in this crash course and tasting session!

12.30pm CHEESE 101 FOR KIDS

Together, we’ll discover how cheese is made, why some squeak, others crumble, and yet others smell as if they’ve come straight from the farm. And who knows – perhaps it’ll taste even better than you thought it would. For children aged 6 and above.

For adults

Featuring: Marie Neusser, a qualified ecotrophologist and cheesemonger through and through, who grew up on a cattle farm in Austria; she guides curious palates through fascinating topics relating to cheese and is on hand to answer your questions during the tasting sessions.

1.30pm MOULD

Not all mould is the same – some make cheese legendary, whilst others belong straight in the bin. In this talk, you’ll learn which fungi give Brie, Gorgonzola and the like their unique flavour, and how to tell the difference between good mould and dangerous mould. A look through the microscope that will change the way you look at cheese forever.

2.30pm FORM

Why is Emmental round, Roquefort cylindrical and Pecorino flat? In this talk, we’ll explore the geometry of cheese – and show how climate, culture and landscape shape not only the flavour but also the shape of the wheels.

3.30pm TEXTURE

Creamy, crumbly, firm or melt-in-the-mouth – in this talk, you’ll learn how milk, maturation and craftsmanship determine a cheese’s texture. We’ll also explore how a cheese’s melting properties are achieved.

4:30pm MATURATION

From young and mild to mature and full-flavoured – cheese doesn’t just mature, it transforms. In this talk, you’ll find out what happens inside the wheel during maturation, how time, temperature and patience shape its flavour, and when the perfect moment to enjoy it has arrived.