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 selected cultures 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.
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.
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.
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