Conferences

The two keynote topics of Cheese 2017 are raw milk, to which we’ll be dedicating the inauguration in a major meeting that will last the whole afternoon of Friday September 15, and naturalness (closely linked to the use of enzymes in cheese), which will be addressed in one of the conferences scheduled and developed in the course of the event.

Both topics will also be addressed at the Market, in many of the Taste Workshops and in dedicated areas and other activities.

Cheese 2015, Conferences

Lectures will also address many other topics.

First and foremost, the United States, our special guest country this year, with a meeting on American raw milk cheeses.

As for Italy, the spotlight will be on the marginal areas of the Apennines.

We’ll also be returning to the matter of animal welfare, not only in a conference on animal feed but also on the spaces in which animals live and how they can be raised in a way that’s fitting for their respective species.

There will be plenty of opportunities to speak about craft produce and small-scale producers and to see what chances of success they have on a market that tends to favor ‘giant’ producers and big industry.

We’ll be talking a lot about cheese and health too. Because the question of lactose-intolerance is as topical as ever, and the common opinion is often that cheese is harmful, irrespective of typology, production technique and ingredients.

We won’t be neglecting the question of global warming either. We’ll be taking the opportunity, for example, to present the first results of an important study analyzing the milk supply chain’s impact on climate.

Cheese 2015, Conferences

But wait, there’s more! We’ll also be speaking about soil fertility, trademarks and PDOs, standards of hygiene and agronomic techniques. Plus, we’ll be travelling around the world with the aperitifs served at the Biodiversity House, taking us to the remotest corners of the world to discover new Presidia.

So, as of now, note the most important events for you in your diary and get ready to listen. By the time you’re through with Cheese 2017, you’ll have a full, detailed picture of the wonderful world of cheese, with all its challenges and opportunities.

15 September
BRA-Palco - Piazza Martiri Libertà

Welcome to Cheese!

More than ever before, the official opening of Cheese this year will also be a party. A moment to celebrate the city of Bra and one of its most important events, that every two years brings together thousands of visitors, […]

15 September
BRA-Teatro Politeama Boglione

The State Of Raw Milk 

Twenty years ago, Cheese started with raw milk. It makes more sense than ever to return to this theme today, inviting producers, experts, journalists and whoever is interested in the topic to take part in a journey that will ideally […]

16 September
BRA-Auditorium Fondazione Crb

Raw in the USA

In the United States the producers of raw milk cheese constitute a real movement with a history going back over ten years. This history, and the situation of the movement today are the themes of this conference, in which we’ll […]

16 September
BRA-Cinema Impero

The Apennines We’re Losing 

The earthquake and the exceptional snow last year brought herders and small-scale producers to their knees. Many small towns will never recover, because the cost of reconstructing them is too high, many producers have been waiting for help for over […]

16 September
BRA-Casa della Biodiversità - Via Marconi

No More Nitrites And Nitrates 

Nitrites and nitrates are found in the vast majority of industrial meat products – sausages, cured meats, canned meats – but also in dairy products. They preserve foodstuffs from microbial contamination, but they are also used to change their consistency […]

16 September
BRA-Auditorium Fondazione Crb

The Future of PDO In The Hands Of Giants? 

The global market favors the concentration of production, and even the high-quality dairy sector is not immune to the trend. In France, multinationals buy up historic brands, bulwarks of the Gallic cheese tradition, while in the Balkans and the Caucasus […]

16 September
BRA-Auditorium Fondazione Crb

To Raise Animals, Or Live With Them? 

If an animal is healthy and well-treated, its milk gains in flavor. Animal feed plays a fundamental role in this equation. And up to here, all farmers would agree. Things change when we consider other aspects, however. How much does […]

17 September
BRA-Palco - Piazza Martiri Libertà

The Natural Challenge 

Most cheeses, even those made with raw milk, even those made in mountain huts, use starter cultures selected and produced by a handful of multinationals, which contribute to the gradual extinction of natural cultures. This is a loss of biodiversity, […]

17 September
BRA-Casa della Biodiversità - Via Marconi

Good Milk Comes From The Grass 

It might seem trivial, but the industrialization of animal husbandry is distancing our daily cappuccino ever further from the grassy pastures we see in milk advertising. Concentrated feed, maize silage, imported hay, genetically-modified soy… Thanks to this standardized diet milk […]

17 September
BRA-Auditorium Fondazione Crb

The Climate Is Changing, And So Must Our Production Models 

The impact of food production on climate change is well-known, even if a small number of influential people deny the evidence. It’s also well-known that certain models of food production, commercialization and consumption are more friendly to the climate compared […]

17 September
BRA-Teatro Politeama Boglione

Locale del Buon Formaggio (Good Cheesemonger Award)

The Good Cheesemonger Award (“Locale del Buon Formaggio”) returns for the 20th anniversary edition of Cheese, a firm point of reference for all dairy fans. The prize was born in 1997 to promote the stores, restaurants, retailers, as found in […]

17 September
BRA-Palco - Piazza Martiri Libertà

Migrant Milks

They are redrawing the social panorama of our campaigns. Many of them arrive from the Indian subcontinent and find work in the stalls of Parmigiano Reggiano and Grana Padano. In the last decade, the Po Valley has seen great migratory […]

18 September
BRA-Cinema Impero

How Do We Measure The Quality Of Milk And Cheese 

How do we measure the quality of milk and what separates cheeses with a lower level of aromatic and nutritional complexity from those which express these qualities best? Within this range, where do we place heat treatment, pasteurization and the […]

18 September
BRA-Palco - Piazza Martiri Libertà

Milk, Cheese, Health 

Drinking lots of milk is good for our bones and fatty cheeses increase cholesterol: truth or myths to be debunked? In recent years the exponential increase in lactose-intolerance and allergies has brought dairy products under heavy fire. We need authoritative […]

18 September
BRA-Casa della Biodiversità - Via Marconi

From the CAP to Hygiene Rules: Needs of Small-scale Producers in the EU

To understand their needs better, Slow Food has launched a direct consultation with all the producers of its network in seven European countries, involving other associations that work in the sector at local level. Conducted with an online questionnaire, the […]

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