Cooking Sections, FLORAE, 2019. Commissioned by BAU Residency, realised in collaboration with Transart Festival 2019. Photo: Daniel Mazza

Sieglinde Nischlerist leidenschafltiche Käsesommelière und pensionierte Lehrerin. Im Rahmen der BAU Residency 2019 mit dem Künstlerduo Cooking Sections, führte sie das Publikum bei der Almwiesenverkostung auf der Hagneralm durch die Käseverkostung. Neben dem Käse FLORAE, der eigens für das Projekt in Zusammenarbeit mit der Hagneralm produzierte wurde, konnten drei weitere Almkäse aus dem Ultental und dem Vinschgau verkostet werden. Wie reflektiert der Geschmack eines Käses die Landschaft?

Cooking Sections, FLORAE, 2019. Commissioned by BAU Residency, realised in collaboration with Transart Festival 2019. Photo: Daniel Mazza

Sieglinde Nischler is a passionate cheese sommelier and retired teacher. She talked the public through the various cheeses at the Alpine Meadow Tasting, part of the BAU Residency 2019 with artist duo Cooking Sections. Besides the cheese FLORAE, which was especially made for the project in collaboration with Hagneralm, three other alpine cheeses from the Ultental and the Vinschgau were taste tested. How does the flavour of a cheese reflect its landscape?

Cooking Sections, FLORAE, 2019. Commissioned by BAU Residency, realised in collaboration with Transart Festival 2019. Photo: Gregor Khuen Belasi

Sieglinde Nischler è un’appassionata sommelière di formaggi e insegnante in pensione. Nell’ambito della BAU Residency 2019 con il duo d’artisti Cooking Sections, ha guidato il pubblico nella degustazione dei formaggi d’alpeggio. Accanto al formaggio FLORAE, prodotto appositamente per il progetto in collaborazione con la malga Hagneralm, sono stati degustati altri tre formaggi d’alpeggio della Val d’Ultimo e della Val Venosta. In che modo il sapore di un formaggio rispecchia il paesaggio?

 
 
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