16 September

Raw in the USA

BRA-Auditorium Fondazione Crb

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 talk about the obstacles and challenges that artisanal producers face daily, including regulations imposed by State and Federal law, and the lack of public support for this type of production. Artisanal producers in the United States shed light on possible solutions and best practices to overcome such obstacles, as well as the efforts they’ve made to promote the production of raw milk cheese, telling us what they have learned and what they can still learn from their European colleagues: American originals vs New World versions of Old World classics.

Free entrance while seats last.

Nora Weiser, Executive Director, American Cheese Society 
John AntonelliAntonelli’s Cheese Shop, Austin, Texas; President, American Cheese Society 
Kat FeeteMeadow Creek DairyGalax, Virginia 
Andy HatchUplands Cheese Company, Wisconsin 
Giuseppe LicitraPh.D, Professor of Products of Animal OriginUniversity of Catania, Italy 
Marieke PentermanHolland’s Family Cheese, Wisconsin 
Interventions by: 
Carlos Yescas, DirectorOldways Cheese Coalition,
Simran Sethijournalist and author,
Chelsea FarisRogue Creamery 
Moderator: David Gibbons, author of Mastering Cheese and cheese columnist for Wine Spectator

16 September

10:30 - 12:00