The Natural Challenge
BRA-Palco - Piazza Caduti per la Libertà
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, and though it might not be so immediately evident, it is extremely serious. It also represents a lost connection between cheeses and their territories where they are produced, not to mention a loss of taste as, inevitably, commercially-sold enzymes tend to flatten and standardize the flavor of cheese. Solutions exist and they’re within our reach, though they do require more time, more knowledge, and more work.
Free entrance while seats last.
In case of bad weather the conference will be held in the Fondazione CRB Auditorium.