Lorenzo Facchetti has spent almost twenty years at Lavialattea, his family's artisan goat's cheese dairy near Bergamo. His work in quality and his close contact with professional and private customers have given him a practical understanding of cheese from production to the people who choose, serve and enjoy it. He is an Italian cheese taster and holds the Academy of Cheese Level Two certification. He has led tastings for clients and masterclasses at cheese festivals. In his teaching, Lorenzo opens the door to what happens behind each cheese, showing how milk, production choices and maturation shape texture, aroma and flavour.

Lorenzo's aim is to make technical knowledge clear, useful and immediately connected to the tasting experience.