Fri 15 September 2017 16:41
The first meeting at the Biodiversity House, "Towards Aegea and Anatolia" was featuring cheeses from Anatolia and further east with a tasting of natural Triple A wines by Velier.
Wed 13 September 2017 10:12
Gelveri-Manufactur cultivates indigenous grape varieties in small gardens on 1,500 m above sea level, and vinifies them with spontaneous fermentation inside millennia old amphorae which date back to the Roman, Armenian, Ottoman, and Byzantine era.
Mon 11 September 2017 11:52
From 15 to 18 September, our biennial event Cheese returns to the town of Bra in northern Italy. The home of the Slow Food movement will surrender to cheeses. With just four days to go, we decided to make a list of the essentials. Note that many events have already sold out, so make sure to book by tomorrow. You can book some of the activities also during the event at the registered stands. During Cheese the streets and piazzas will be packed with food, drink, markets, workshops, conferences and people from around the world! There is something for everyone. 1. Spanish Cheeses No, Spain is not the host country of Cheese this year but, after the country’s success at the 2015 event, this year Spanish sheep’s milk cheese producers will be out in full force among the market stalls, so much so that we recommend that you start your visit to Cheese with […]
Wed 06 September 2017 08:00
We now know that in the 1960s the sugar industry paid scientists to demonize fat. What if the corruption is still going on, and in another 20 years new “facts” will come to light? How can we trust the purchasing choices we are making, when we are constantly exposed to contradicting opinions?
Sun 03 September 2017 08:00
On June 25th, Slow Food Netherlands launched the Traditional Boeren Leyden Presidium during the Slow Food in the Park event, a festival held to celebrate the diversity of the Slow Food network and spread the message of good, clean and fair food.
Fri 01 September 2017 08:00
Until a few years ago, countries with renowned cheeses always paired cheese with wines. The interest in pairing craft beer and cheese is growing, and we owe the trend to the so-called “craft beer revolution”.
Wed 30 August 2017 08:00
The original Bitto has been produced in the valleys of the Bitto River, the Gerola and the Albaredo in Lombardy. Bitto cheesemakers work at mountain dairies at altitudes between 1400 and 2000 meters. Over many years they preserved traditional practices that gives an identity to this cheese.
Mon 28 August 2017 08:00
Love tasting cheese, but lack the right vocabulary to describe the goodness? The flavor of cheese depends on many factors, from what the animals were fed to the type of bacteria present during aging. The many microorganisms and chemical compounds compose a different symphony each time, resulting in unique cheeses that reflect the biodiversity of land and the cheesemaker’s style.
Sat 26 August 2017 08:00
It was twenty years ago when Cheese was held for the very first time in Bra, the small town in Piedmont that is home to Slow Food. Cheese grew and grew, becoming the largest event in the world dedicated to extraordinary artisan cheese and cheesemakers. Each past edition has featured cheeses that Slow Food has discovered, promoted and worked to save. Here are eleven of the most important, which have given life and strength to the Slow Cheese campaign over the last twenty years:
Mon 21 August 2017 08:00
As food-safety regulations are increasingly designed to suit big businesses, protecting a cheese that was wrapped around animal skins and aged in a cave requires some courage. Many peculiar Turkish cheeses are in desperate need of a trademark.