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 13 July 2017 08:00
We meet Jason Hinds in Bra. He is the sales director and owner of the place founded in 1997, and is specialized in English cheeses sold in the UK and the rest of the world. We take advantage of the occasion to meet him and talk to him on the hot topics of Cheese 2017.
Tue 11 July 2017 07:00
In Saint-Bonnet-le-Froid, an evergreen plateau of Haute-Loire and a three-star Michelin that serves the bests of the infinite varieties of mushrooms turned into delicious meals. Régis Marcon is one of our guest of honors at Cheese 2017.
Mon 10 July 2017 11:20
Talk to producers, find out more about your favorite cheeses—maybe even make some new favorites: all this and more at the Taste Workshops in the Cheese 2017 program. We have 40 events around Bra and Pollenzo, for anyone who wants to try new foods and drinks, learn more about their characteristics and hear their stories from the people who make them
Fri 07 July 2017 15:16
Cheeses from around the world present by some of the foremost experts.
Thu 06 July 2017 12:26
Cheese is life, cheese is emotion. If we pasteurize milk and use selected cultures we lose all this. Let’s conserve natural way of producing that respects the environment, and gives us emotions.
Wed 28 June 2017 18:52
Cheese 2017 offers many alternatives in Bra, with the classics and the new additions. From conferences to workshops, film screenings and tastings, walking around Bra during this international event is a unique experience.
Fri 09 June 2017 14:22
Have you noticed how cheeses tend to be more and more similar these days? What’s going on? We protected raw milk, local breeds, traditional techniques, out-grazing… What did we miss?