CHEESE AND DAIRY PRODUCTS: Cheese

Sunday, March 4, 13:00 h

Chef: Marcos Morán (Asturias)
Specialist: Enric Canut

Description:
A study of the influence of temperature in cheese will be one of the focal points in Marcos Morán’s performance. Creams, sauces, infusions, flavour modification… This expert in the world of dairy products will show us how cheese can become an ingredient for every occasion.
Enric Canut, a specialist on this food family, will provide a brief and brilliant introduction prior to the chef’s performance.

Tradition, innovation and "that extra little bit". The three ingredients that make up Marcos Morán’s cuisine. Thanks to this young gourmet, Asturian cuisine has taken on a new dimension. His kitchen may produce any dish ranging from a classic Crema de arroz con leche requemada (Cream of rice pudding brûlé) to an original Bacalao B&N (B&N Codfish) – the recipe that won the Premio Girarlo 2004 for the best salt-cod dish. The 125 years of service at Casa Gerardo – the restaurant he runs with his father and which boasts a Michelín star – stand in contrast to Morán’s tender age of 26. However, his brief yet intense track-record has seen him participate in a number of international ambits.

Enric Canut is an Agricultural Engineer specialised in milking-livestock and artisan cheesemaking and is a top expert on Spanish cheeses, with more than 30 years of experience in supporting and promoting our most traditional and artisan cheeses. He has worked directly with both producers and marketers, something which has lent him a thorough vision of the reality of Spanish livestock rearing and cheesemaking, as well as its market and consumption patterns. He was the creator behind the "España, el país de los 100 Quesos/Spain, Land of 100 Cheeses" presentation for the Alimentaria show in 1996 and is the author of various books about cheese. Enric Canut is currently Purchasing Head of Gastronomic Products for Vinoselección and Co-Manager of Barcelona Degusta.

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