Slow Food Presidia

Many Slow Food Presidia will be featured at Cheese: Out of the almost 600 Presidia from around the world, 95 are for cheeses.

These rare and magnificent products reflect a vast heritage of biodiversity: of pastures, breeds, milks, skills… Come and discover them and hear the stories of their makers.

Pallone di Gravina, Puglia, Presidio Slow Food. Ph. Alberto Peroli.

Here are just a few examples of the many Presidia that you’ll be able to find at Cheese. Let’s start with the host region, Piedmont, and Mountain Pasture Castelmagno, produced in Alpine dairies at altitudes above 1,600 meters from June to September, using raw milk and no commercial starter cultures. Moving south, Gravina Pallone from Puglia is a stretched-curd cheese made from raw Podolica cow’s milk. Once again the Presidium promotes the use of native rather than industrial starters, which ensure the cheese is suited to a long aging. Tosco-Romagnolo Apennine Raviggiolo has a lengthy history, dating back to 1515. This mild, fresh cheese has an unusual appearance, its round, flattened shape typically topped with a fern leaf.

Raw Milk Stichelton, UK, Slow Food Presidium. Ph. Slow Food Archive

Naturally the Italian regions will not be the only places represented at Cheese 2017. Regular attendees will be able to rediscover old favorites like the famed Raw Milk Stichelton, a raw-milk version of Stilton, produced in the UK in the counties of Nottinghamshire, Leicestershire and Derbyshire. Famed, among other reasons, because last year Slow Food launched an international campaign to support the handful of producers of this noble cheese who still use raw milk.

From Switzerland we will have Emmentaler and Mountain Pasture Sbrinz, while from the Netherlands we will have both Aged Artisanal Gouda, a regular at Cheese, as well as a new guest, Leyden.

This is just a taster of the many Slow Food Presidia that will be at Cheese. Come and find them at the stands along Via Principi and Via Marconi, as well as in the Great Hall of Cheeses and the Natural area, dedicated to foods and beverages made without the use of commercial starter cultures, nitrites, nitrates or other artificial additives. Or take part in a Taste Workshop or one of the events held at 4 pm on Friday, Saturday and Sunday in the Biodiversity House. As well tasting these wonderful products, you’ll have a chance to hear directly from their producers. Trust us, it’ll be an experience to remember!

Official Partners:
Official Sparkling Wine: