The cheesemaker makes the cheese, but not only by himself. Artisanal cheese is the fruit of the efforts, skills and knowledge of cheesemakers, but also the work of countless other organisms and biological communities – from the communities of bacteria in the pasture and in the wooden tools used for cheese making to the herbs and the insects that pollinate them. Through concrete examples, this presentation, retracing the thesis of student Giovanni Zucca, will address the theme of artisan cheese as a product of complex socio-ecological relationships, in which the skilful work of shepherds and cheesemakers becomes the management of an often hidden but essential biodiversity. The discussion will be moderated by UNISG professor Gabriele Volpato in the company of UNISG student Giovanni Zucca and pastor Gian Vittorio Porasso, currently at Borgata Paraloup with his 140 goats.
Free entrance. A free tasting is scheduled at the end of the conference.
Event languages: IT, EN
Piazza Spreitenbach - Bra (Italy)