Sorry this event is sold out. If you would like to purchase a sample plate from the tasting we will have them for sale Thursday - the 22nd. Please let us know if we can set one aside for you.

In 1955 two shepherds, Alessandro and Remo, began making cheese in Acciaiolo, very close to where the current Formaggi Busti plant is now located. Today, Stefano Busti, heir to this family tradition, manages the dairy with his son and daughter. Located in the heart of Tuscany, the Busti family is bound by tradition and respect for the art of cheese making, and we are very excited to bring a well-rounded selection of Busti’s fine cheeses to Whidbey Island.

Join us as we welcome Paolo Campigli of Busti for an evening of Pecornio. We'll share stories, explain how we bring these cheeses to your table and of course TASTE! Please come early if you would like to purchase wine/beer with your cheese pairing.

From Caseificio Busti, Paolo Campigli

Paolo is the Export Manager for Caseificio Busti and assists with introducing the Busti collection outside of Italy. Paolo lives in Fuecchio, a small town near Florence and commutes to Pisa (Fauglia) when he needs to get “to the office”. His background includes study as a sommelier and has worked in Argentina within the wine industry. Paolo worked along side Gabriele to help select the introductory collection of cheeses being imported to the Pacific Northwest.

From Peterson, Gabrielle Antongiovanni

Gabriele Antongiovanni the Italian Product Specialist at Peterson and works closely with suppliers to source foods of exceptional quality that are imported directly from Italy or produced in the US with respect for traditional Italian techniques. With his lifelong love of great food, Gabriele is a wonderful resource of information and training about Italian food production methods, cultural significance and regional variations, preparation of classic dishes, and ideas for use in modern cuisine.