The Cooks’ Alliance: the pastures of Switzerland

Last year put all of us the test, and few industries were harder-hit than hospitality. At Cheese we present some of the members of the Slow Food Cooks’ Alliance, their stories and work.  From Switzerland we welcome Giovanni Melis, originally from Sardinia, and member of the Slow Food Cooks’ Alliance. 

The Swiss Alps are lived all year round, offering green pastures to cows and snowbanks to skiers. The Swiss highlands are particularly well-suited to the production of creamy, natural milk, whose flavor is enriched by the roughly 150 types of plants that the cows graze on. 

At Cheese, Giovanni Melis presents dishes based on two of the most significant dairy products of the country:  

• Pumpkin gnocchi with Mountain Pasture Sbrinz, steam cooked and presented with late-season tomatoes; 
• A roll of Traditional Emmentaler with fig cream and raw ham. 

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception. 

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Ph. Traditional Emmentaler, Slow Food Presidium, Switzerland | Ph. Luca Carli

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