20 September

Good milk starts with grass

Bra-Scuole Maschili Courtyard

Milk from cows that grazed freely on pastures and meadows rich in biodiversity have a complex sensory and biochemical profile which is indispensable for the production of high-quality raw milk cheese.

And that’s not all… milk for drinking which comes from grass-fed animals is of higher nutritional value than the milk we normally see on sale, produced on industrial farms where cows are fed corn, silage and all sorts of integrated compound feeds. In recent years researchers from the University of Turin and other international networks like the Raw Milk Producers Association have proposed alternatives to these corporate interests. The University of Gastronomic Sciences is dedicating a new course to the topic: a Master’s in Raw Milk and Cheese.


Silvia de Paulis, Slow Food Italy Executive Committee


Andrea Cavallero, University of Turin (Italy)

Claudia Masera, grass milk producer, Cascina Roseleto (Italy)

Jonny Crickmore, Raw Milk Producers Association (UK)

Maria Piochi, University of Gastronomic Sciences of Pollenzo

Free entry while seats last.

20 September

15:00 - 16:30

Casa della Biodiversità | Biodiversity House
Slow Cheese
Casa della Biodiversità | Biodiversity House
Event languages:
it, en
Organized by:
Slow Food
Tagged for:
grass-fed milk