The State of Artisan Cheese in Spain: Union of Producers Protects Rich Dairy Heritage

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.

Tyranny of Mushrooms – Dinner Date with Régis Marcon

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.

Raw in the USA – American Raw Milk Cheeses at Cheese

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.

Dairy Industry and Climate Change

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

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: Selected Starters

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?