Workshop “Harmonization of authentic cheeses and wines ” was organized by members of Culinary Association of Serbia at local event “Hej salaši”. Event took place on 24.11.2018. at SPENS sports center in Novi Sad, and it was endorsed by local city and provincial authority in order of further promotion of regional gastronomical potential. The Board President of CAS, Maja Banjac, organized the workshop with the support of her colleagues prof. PhD Dragan Tešanović, (president of supervisor committee of KFS), Milica Djukić (Secretary of the CAS) and Milos Ćirić (president of CAS), while the following members of the association were active participants: Jež Vladimir, Slađana Todorović, Nemanja Ralić, Jelene Čavić, Sanja Starčević, Aleksandar Leovac, Mila Mirosavljević, Jelena Gagić, Božidar Pivnicki, Milana Trivković and Sanja Ivanković. Support to young colleagues and the participation in the workshop was also taken by the General Secretary of KFS, PhD Nikola Vuksanovic.
Firstly, participants were introduced to the basic principles related to the harmonization of cheese and wine, then they tasted five authentic regional cheeses (cottage cheese, lean cheese, puff cheese, goat cheese and Sombor cheese) and five authentic regional wines (Italian Riesling, Sila, Neoplanta, Seduša, Probus), after which they were evaluated using appropriate scales used for the sensory evaluation of food and wine. The expenses of the workshop were borne by the Organizer and the Department of Gastronomy, Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, while all participants worked without compensation in order to promote regional gastronomy and CAS.