Press Room Info

Cheese 2017
Bra, September 15-18

Press Pass

In order to receive a Press Pass for Cheese 2017 you will need to fill in the pre-accreditation form. Please let us know if you are travelling with a photographer or a video-maker so that we will prepare a pass for them.

Your request will be processed by the Slow Food International Press Office, who will send you a confirmation email with a PDF file containing a bar-code. You will need to bring it with you to the Accreditation Press desk in Bra in order to receive your personal Press Pass.

The Press Room and the Accreditation Point are located inside Movicentro, next to Bra train Station (Piazza Caduti di Nassirya).

The accreditation point will be open during the whole period of the event, from Friday, September 15 to Monday, September 18; from 10am to 6pm (from 9am on Friday and until 3pm on Monday). The Press Room, where you will find facilities to help you work, will be open until 7pm (and until 5pm on Monday).

The Press Pass gives you access to the following:

  • the use of the facilities in the Press Room: press room, computers with internet connection, and materials related to the event.
  • personal help from the International Press Office: the international press office will help you arrange meetings and interviews and put you in contact with whoever you are looking for.
  • daily updates: you will be informed daily through text messages and emails about the major events.


Cheese is an open-air and free event—no need to buy a ticket! The Italian and international marketplace is open every day from 10am to 8:30pm; the Presidia Street is open the same hours, from 10am to 8:30pm; while Street food, food trucks, the Beer Square and Pizza Square are open Friday to Sunday, from noon to midnight, and Monday from noon to 8:30pm.

You can also find Cheese 2017 on Facebook, Twitter, Instagram and Youtube.

The event hashtags are #Cheese2017 #CheeseTurns20 and #RawMilk

We look forward to seeing you in Bra!

Official Partners:
Official Sparkling Wine: