Fri 04 August 2017 08:00
Maybe it is not the favorite of most dairy lovers, but sheep's milk beats cow’s milk in terms of its nutritional value and cheese yields. Sheep’s milk contains much higher levels of protein, iron, calcium, folic acid, and vitamin B12 – a key vitamin for the functioning of the brain and nervous system. Some famous sheep cheeses include feta, Roquefort and pecorino Romano. But there’s a much richer and lesser known sheep’s cheese heritage in Italy, and this heritage exists partly thanks to the diversity of Italian sheep breeds.
Wed 26 July 2017 08:00
The process was named "pasteurization" in honor of the French scientist and, oddly enough, its first practical applications involved wine, vinegar and beer. Pasteur never performed experiments on milk. It was only in 1886 that a German chemist Franz von Soxhlet did so to ensure children healthier milk than that being sold on the market.
Fri 21 July 2017 08:00
After 20 years of struggle, a strong political signal to create a network of those who continue to produce raw milk cheese, despite the difficulties. From the first edition, Cheese was alongside producers who went against the current by choosing to work with raw milk instead of pasteurized. Raw milk was the theme of the 1997 edition, and since then we have never abandoned it. In 2001, we signed the Manifesto for the protection of raw milk, while last year alone was the petition called for "saving" Joe Schneider, one of England's finest cheesemakers, and his raw milk Stilton.
Thu 20 July 2017 08:00
At Cheese we pursue the pleasure of knowledge, as well as the pleasure of taste. Beyond the hundreds of cheeses on offer through the event, there opportunities to learn and to discover through discussion and debate.
Tue 27 June 2017 15:51
Cheese celebrates its twentieth birthday this year. The event has gradually built an international network of cheesemakers, shepherds, cheesemongers and affineurs, the people who come together every two years here to present their products, meet the public, debate the challenges they have to face and address critical new issues in the dairy world.
Tue 20 June 2017 08:00
In 2010, the Food and Agricultural Organization of the United Nation (FAO) published “Greenhouse Gas Emissions from the Dairy Sector”, the first product of a much wider study that aims to analyze the livestock sector’s contribution to climate change. It is now known that 18% of total greenhouse gas emissions come from the livestock industry – the largest share among all human activities that encourage climate change.
Thu 15 June 2017 08:00
Raw milk is a food full of life, with microorganisms that give diverse characteristics to each cheese, and preserve its nutritional value. When milk is pasteurized, the applied heat kills the microorganisms, reduces the vitamins and proteins as well—killing the life in it.
Wed 10 May 2017 11:10
In the Netherlands, phosphate restrictions mean farmers may abandon rarer, less productive breeds. Phosphate production is an issue that the European Union takes very seriously, imposing national quotas on Member States that are met with penalties should they exceed them.