Thu 20 July 2017 08:00
At Cheese we pursue the pleasure of knowledge, as well as the pleasure of taste. Beyond the hundreds of cheeses on offer through the event, there opportunities to learn and to discover through discussion and debate.
Mon 17 July 2017 08:24
In the last edition of Cheese, the Great Hall of Cheeses was featuring 200 types of cheese from Spain, representing the rich dairy biodiversity of the country. Again this year, Spain will be playing an active role at the Biodiversity House, at the taste workshop with the renowned chef Sergi de Méia, and the six stands at the international marketplace.
Tue 11 July 2017 07:00
In Saint-Bonnet-le-Froid, an evergreen plateau of Haute-Loire and a three-star Michelin that serves the bests of the infinite varieties of mushrooms turned into delicious meals. Régis Marcon is one of our guest of honors at Cheese 2017.
Mon 10 July 2017 08:00
The eleventh edition of Cheese focuses on raw milk cheeses from the United States with a selection of fifteen cheeses at the Great Hall of Cheese on via Garibaldi, and four stands on Selezionatori & Affineur Avenue where you will find products from Oregon, Vermont, Virginia and Wisconsin.
Tue 27 June 2017 08:00
Did you know that, compared to thirty years ago, the energy needs of the Holstein-Friesian dairy cow have increased by 25%? Another fun fact: the Holstein-Friesian cow, the most widely-used dairy cow in the world, has lost performance due to stress, udder diseases and motion sickness.
Tue 20 June 2017 08:00
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.
Thu 15 June 2017 08:00
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.
Fri 09 June 2017 14:22
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?