Tag: Slow Food Presidia

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.

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.

The Lost Art of Transhumance – The Balkans and Slovakia at Cheese

The twentieth edition is already here, and we proudly continue to host peculiar cheeses which represent the remaining transhumance culture in Eastern Europe: Tcherni Vit green cheese from Bulgaria and Bucegi Mountains Brânzá de Burduf from Romania, both Slow Food Presidia. From Slovakia, three ambassadors of Ark of Taste will be starring at the Taste Workshop Slovakia: Cheese and Beer, Pastures and Flowers.

Four Endangered Italian Cow Breeds You Should Know About

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.

Four Conferences Not To Miss At Cheese

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.