Tag: Cheese 2017

The 2017 Slow Cheese Awards Go To…

Since 2011, Slow Food has awarded shepherds and craftsmen who reject shortcuts and continue to produce cheese and other food products while preserving naturalness, traditions, and flavors.

Pairing Games: Gelato and Raw Milk Cheeses

Compagnia dei gelatieri offers a rich program full of interesting workshops where unique gelato flavors are paired with various raw milk cheeses from the Cheese market stalls.

10 Things Not to Miss at Cheese

From 15 to 18 September, our biennial event Cheese returns to the town of Bra in northern Italy. The home of the Slow Food movement will surrender to cheeses. With just four days to go, we decided to make a list of the essentials. Note that many events have already sold out, so make sure to book by tomorrow. You can book some of the activities also during the event at the registered stands. During Cheese the streets and piazzas will be packed with food, drink, markets, workshops, conferences and people from around the world! There is something for everyone. 1. Spanish Cheeses No, Spain is not the host country of Cheese this year but, after the country’s success at the 2015 event, this year Spanish sheep’s milk cheese producers will be out in full force among the market stalls, so much so that we recommend that you start your visit to Cheese with […]

Two Apps to Download Before Coming to Cheese

We’d like to remind all the visitors about two tools that will be useful during Cheese. In addition to this website, there are also two apps we recommend.

Spanish Delights Not to Miss at Cheese

No, Spain is not the host country of Cheese this year but, after the country's success at the 2015 event, this year Spanish sheep's milk cheese producers will be out in full force among the Market's stalls, so much so that we recommend that you to start your visit to Cheese with the products of this country.

Eight Occasions to Drink Well at Cheese

We chose eight occasions for you to drink well - and responsibly - at Cheese 2017. You'll find local wines, sparkling wines, rums and cocktails. Pairing drinks and cheese is an important tangible tradition of Italian gastronomic heritage. Pairing events always had an important role at Cheese. It couldn't be otherwise, considering the origins of the Slow Food Movement, and the territory that hosts Cheese - the city of Bra set between Langhe and Roero hills, both home to the greatest wines.

Eight Rare Cheeses You Can’t Miss at Cheese

Spiral-shaped, covered with mold, wrapped with wines leaves that were soaked in pear brandy... At Cheese 2017, there are so many choices among the 150 Italian and international exhibitors, affineurs and breeders, Slow Food Presidia and Ark of Taste products. Each one exclusively raw milk, as the theme of this year requires. Take a look at our selection of eight strange and unique cheeses that you can taste in Bra on 15 - 18 September.

Living With Animals – Conferences at Cheese

The breeding animals, and the breeding itself, are extinct. And so? On the one hand, the problem is that no one seems to be aware of this extinction: neither the industry professionals nor the ordinary citizens.

What Does An Affineur Do? Interview With Hervé Mons

Since many editions, Cheese counts on a few fixed guests that are important characters of the international dairy scene. Among them, it would be wrong not to mention Hervé Mons fromager and affineur. He opened his first shop in 1983 in Roanne in the heart of Loire, and his aging rooms are located in Saint-Haon-le-Chate. We took advantage of the opportunity to enter the cells that guard his cheeses, and asked him a few questions.

Revival of Montébore

"For us the story of Montébore's revival began in 1999, when I and my companion Agata were members of Slow Food and, along with Maurizio Fava, rediscovered the production method by asking the old people of the country. It was Carolina Bracco who prepared us the five forms we presented at Cheese at the Gavi Condotta's stand. Its success was impressive, as were the controversy and the discussions in the valley. We came home full of pride and began to do the first trials at my grandfather's farm, until after the renovation, we started the dairy and the real revival of Montébore, which immediately became a Slow Food Presidium."