Wed 02 August 2017 08:00
But what approach allows us to combine taste and health, without dragging us towards the marketing-oriented dairy products? Can we achieve a balanced supply to our needs by choosing only quality products? We discussed it with Andrea Pezzana, dietitian and nutritionist at the San Giovanni Bosco Hospital in Turin and health responsible of Slow Food Italy:
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.
Mon 24 July 2017 08:00
We all can name a few Italian cheeses. But how many of us can name the cows they come from? In 1985, the Italian Registry Office for native breeds listed sixteen breeds in need of protection. Many of them are already on board the Ark of Taste or form Presidia, and Slow Food promotes their cheeses through events like Cheese.
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.
Mon 10 July 2017 08:00
The eleventh edition of Cheese focuses on raw milk cheeses from the United States with a selection of fifteen cheeses at the Great Hall of Cheese on via Garibaldi, and four stands on Selezionatori & Affineur Avenue where you will find products from Oregon, Vermont, Virginia and Wisconsin.
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.
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.
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.