21 September

Cheese in a sack: a forgotten heritage is back

Bra-Scuole Maschili Courtyard

Cheeses aged in sheepskin sacks probably represent the oldest category of cheeses in the world, and they’re still produced across a vast region from the mountains of Elburz in Iran to the rugged hills of Bosnia-Herzegovina, and particularly in Anatolia.

The “cheese in a sack” tradition is increasingly at risk, threatened by the abandonment of pastures, migration to cities and hyper-hygienism. On the other hand, the work carried out by a grand alliance of activists, producers and academics is beginning to bear fruit, for example in the recognition of Divle Cave-Aged Cheese as a PDO. Safeguarding these products and maintaining this tradition which is living testament to cheesemaking history is more important than ever. We discuss these stories of cheesemaking resistance with producers and activists from Lebanon, Bosnia-Herzegovina, Turkey and Greece.

Moderator:

Michele Rumiz, Slow Food

With:

Barbara Abdeni Massaad, journalist and writer (Lebanon)

Ilhan Koçulu, Boğatepe Gravyer Presidium coordinator (Turkey)

Babs Perkins, photographer and writer (USA)

Slavica Samardzic, Republika Srpska Ministry of Agriculture (Bosnia and Herzegovina)

Free entry while seats last.

21 September

19:00 - 20:30

Stand:
Casa della Biodiversità | Biodiversity House