The fight for natural products without the addition of industrial ferments is a struggle which has seen Cheese on the frontline of since the 2017 edition.
If we entrust the fermentation process to packets of corporate-produced, selected starters we lose an invaluable heritage of flavors, breaking the link between artisanal cheeses and the places they come from irrevocably. That’s why Slow Food promotes natural products: cheeses made without the use of industrial ferments, breads made with natural yeast, charcuterie made without additives and preservatives, wines made with native yeasts.
Duccio Cavalieri, Professor of Microbiology at the University of Florence and expert in complex systems
Mother Noella Marcellino, Prioress of Our Lady of the Rock Benedictine monastery and microbiologist who began making the Abbey of Regina Laudis’ Bethlehem cheese in 1977, Connecticut, USA
Patrick Mercier, Producer of the Slow Food Presidium for Natural Farmhouse Camembert, France
Moderator: Piero Sardo, President of the Slow Food Foundation for Biodiversity
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Cover image Shepherds’ Fiore Sardo, Slow Food Presidium, Sardinia | Ph. Alberto Peroli
Financed by the European Union .The contents of this event are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein.
Event languages: IT, EN, ES, FR