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Dairy Industry and Climate Change

Tue 20 June 2017

In 2010, the Food and Agricultural Organization of the United Nation (FAO) published “Greenhouse Gas Emissions from the Dairy Sector”, the first product of a much wider study that aims to analyze the livestock sector’s contribution to climate change. It is now known that 18% of total greenhouse gas emissions come from the livestock industry – the largest share among all human activities that encourage climate change.

Cheese and Biodiversity – On the War Against Bacteria

Thu 15 June 2017

Raw milk is a food full of life, with microorganisms that give diverse characteristics to each cheese, and preserve its nutritional value. When milk is pasteurized, the applied heat kills the microorganisms, reduces the vitamins and proteins as well—killing the life in it.

The Secret Ingredient: Enzymes

Fri 09 June 2017

Have you noticed how cheeses tend to be more and more similar these days? What’s going on? We protected raw milk, local breeds, traditional techniques, out-grazing… What did we miss?


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