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Flavors of the Camino de Santiago: On the Path from Tradition to Innovation

Wed 25 September 2019

The cheesemaking tradition of the Iberian Peninsula is sometimes overlooked, as people tend to associate the greatest cheeses with countries like France, Italy, and Switzerland. But this is a mistake: Cheesemaking evolved among pastoral communities, and Spain, one of the most mountainous countries in Europe (Madrid is the highest European capital), has an incredibly rich pastoral tradition and a variety of landscapes, ecosystems, and cultural traditions that have given rise to a great diversity of cheeses.

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Natural is truly possible

Mon 23 September 2019

Slow Food promotes a natural system of food production at Cheese 2019 and welcomes the UN’s Climate Action Summit. Slow Food draws conclusions on the event on the same day as the Climate Action Summit in New York.

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Natural charcuterie is possible

Mon 23 September 2019

Within the theme “Natural is Possible,” we expanded the scope of this edition of Cheese to consider the importance of natural processes in the production of other products, and the third major conference of Cheese 2019 was devoted to Natural Charcuterie.

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