Tag: Slow Food Presidia

Cheeses of Far Lands at the Biodiversity House

The Biodiversity House was still busy today hosting the representatives of a vast dairy biodiversity across the world that we want to promote here at Cheese. Today we had cheeses of far lands, from Africa and Ukraine to South Africa and Australia.

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.

Slow Food Presidia: Nice to Meet You!

Cheese wouldn't be Cheese without the Slow Food Presidia. Rare and magnificent products from around the world reflect an incredible biological and cultural diversity of pastures, breeds, traditions and skills.

The Beauty of Community – Interview by Carlo Petrini

This is the beauty of a community: "We take care of each other, and if there's any problem we solve it together." It balances out the difficulties for small-scale producers and lets them survive in an increasingly difficult bureaucratic sector.

The Story of a Rebel Cheese: Bitto Storico

The original Bitto has been produced in the valleys of the Bitto River, the Gerola and the Albaredo in Lombardy. Bitto cheesemakers work at mountain dairies at altitudes between 1400 and 2000 meters. Over many years they preserved traditional practices that gives an identity to this cheese.

Cheese Nostalgia: 11 Cheeses that Have Made Slow Food History

It was twenty years ago when Cheese was held for the very first time in Bra, the small town in Piedmont that is home to Slow Food. Cheese grew and grew, becoming the largest event in the world dedicated to extraordinary artisan cheese and cheesemakers. Each past edition has featured cheeses that Slow Food has discovered, promoted and worked to save. Here are eleven of the most important, which have given life and strength to the Slow Cheese campaign over the last twenty years:

Three Turkish Cheeses That Might Go Extinct

As food-safety regulations are increasingly designed to suit big businesses, protecting a cheese that was wrapped around animal skins and aged in a cave requires some courage. Many peculiar Turkish cheeses are in desperate need of a trademark.

From Banker to Cheesemaker – Interview by Carlo Petrini

Two bankers decide to produce an excellent Castelmagno. It happened in the homonymous village of Val Grana, in the province of Cuneo, which gives birth to this great cheese of a thousand-year-old tradition.

Four Endangered Italian Goats You Should Know About

Some picky eaters have never tried it, but goat cheese is delicious. Cheeses made from goat's milk are often tangy and soft, with a strong aroma often describes as 'goaty'. Though, there is not just one flavor of goat cheese. You'll be surprised to see the flavor diversity of goat cheeses in Italy, which is partly thanks to the diversity of native sheep breeds.