Tag: latte crudo

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.

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."

Infographics: Pasteurization, Raw Milk and PDOs

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.

What Is at Stake When We Talk About Raw Milk?

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.

What is New for Raw Milk? – Interview with Jason Hinds

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.

The Challenge of Natural Cheese

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.