Who has more cheeses? And who has the tastiest products?
Often, Italy and France compete on the dairy front. But at Cheese 2023, we present to you the distinctive dairy specialties of both countries, taking you on a journey across the Alpine region that separates them. What are the characteristics of the pastures and meadows on either side of the Alps? What are the similarities in the creation of exceptional dairy products that offer a rich spectrum of aromas and flavors?
Can we see dairy products as something more, as food that keeps the mountain economy alive while also promoting environmental and social preservation in the Alps?
In this Taste Workshop, we savor the entire biodiversity of the Alps.
- Bleu de Queyras, a tangy blue-veined cheese made from raw Tarine and Abondance cow’s milk, strictly sourced from the pastures of the Queyras region in Hautes Alpes.
- Toma (also known as Sora), an irregular square-shaped cheese made from the milk of the Brigasca sheep, an ovine breed found in Piedmont, Liguria, and Provence. The same milk is also used to produce ricotta and brus.
- The intense Beaufort, an AOC (Appellation d’Origine Contrôlée) since 1968, is a magnificent pressed cow’s milk cheese. The PDO (Protected Designation of Origin) symbol of the Aosta Valley,
- Fontina, made from the milk of red-spotted, black, and brown Valdostan cows.
Perfect companions for these cheeses are the alpine high-mountain honeys (Slow Food Presidium): millefiori, rhododendron, and spruce honey.
To complement the experience, a selection of vermouth from the Consorzio del Vermouth di Torino.
Tickets are available online until September 14. From September 15-18 any remaining tickets will be available to buy at the Event Reception in Via Mendicità Istruita 14.
Cheese 2023 is organized by Slow Food and the City of Bra from September 15-18. See you there! #Cheese2023
Event languages: IT, EN
Via Craveri, 8 - Bra (Italy)
GPS: 44.7005372, 7.8526611