News

What Is at Stake When We Talk About Raw Milk?

After 20 years of struggle, a strong political signal to create a network of those who continue to produce raw milk cheese, despite the difficulties. From the first edition, Cheese was alongside producers who went against the current by choosing to work with raw milk instead of pasteurized. Raw milk was the theme of the 1997 edition, and since then we have never abandoned it. In 2001, we signed the Manifesto for the protection of raw milk, while last year alone was the petition called for "saving" Joe Schneider, one of England's finest cheesemakers, and his raw milk Stilton.

Four Conferences Not To Miss At Cheese

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.

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.

What is New for Raw Milk? – Interview with Jason Hinds

We meet Jason Hinds in Bra. He is the sales director and owner of the place founded in 1997, and is specialized in English cheeses sold in the UK and the rest of the world. We take advantage of the occasion to meet him and talk to him on the hot topics of Cheese 2017.

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.

Taste Workshops at Cheese

Talk to producers, find out more about your favorite cheeses—maybe even make some new favorites: all this and more at the Taste Workshops in the Cheese 2017 program. We have 40 events around Bra and Pollenzo, for anyone who wants to try new foods and drinks, learn more about their characteristics and hear their stories from the people who make them

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.

The Challenge of Natural Cheese

Cheese is life, cheese is emotion. If we pasteurize milk and use selected cultures we lose all this. Let’s conserve natural way of producing that respects the environment, and gives us emotions.

Paired for You: Wine and Cheese at Cheese

The Taste Workshops will take place in the historical cellars of the Wine Bank in Pollenzo, located just a few kilometers from Bra. These eight workshops we offer will pair the best Italian wines with various important cheeses.