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.

Cheese 2017 — A First Tour of Bra

Cheese 2017 offers many alternatives in Bra, with the classics and the new additions. From conferences to workshops, film screenings and tastings, walking around Bra during this international event is a unique experience.

Some Like it Raw

Cheese celebrates its twentieth birthday this year. The event has gradually built an international network of cheesemakers, shepherds, cheesemongers and affineurs, the people who come together every two years here to present their products, meet the public, debate the challenges they have to face and address critical new issues in the dairy world.

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.