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Welcome new Cheese Presidia!

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Country

Bra, Italy

Event local time

17:00

September 16th at 17:00 in your time zone

Free event

Cheese has always been an opportunity to present new Slow Food Presidia.

Globally, there are over 100 Slow Food Presidia dedicated to dairy products, making them one of the most represented categories in this project. These rare and magnificent creations reflect the heritage of pastures, animal breeds, milks, and manual skills. This year we welcome two new Slow Food Presidia and two that are in the process of being activated:

  • The Plezzana sheep breed, suitable for wet and marshy environments or alpine pastures, raised in small stationary herds with summer grazing. The Presidium originated in Carinthia (Austria), but this breed is also raised in the mountainous areas of the province of Udine (Upper Isonzo Valley, Julian and Carnic Alps, Tarvisio) and in some areas of Slovenia.
  • The cacio di Genazzano, one of the historic sheep’s milk cheeses of the Roman province. Its limited availability and exclusively local consumption are the main factors endangering the survival of this traditional product, characterized by strong ties to the prenestine territory and a testament to the history and culture of its community.
  • The Bleu de Queyras, a blue-veined cheese produced from raw cow’s milk, strictly from Tarine and Abondance breeds, sourced from the alpine pastures of the Queyras region in Hautes Alpes, France.
  • The Fodom cheese, a typical cheese from Livinallongo del Col di Lana, named after a locality in the Ladino language, is made from raw milk collected through three milkings – two in the morning and one in the evening. It is produced using both whole milk and partially skimmed milk through natural cream separation.

Speakers:

  • Claudia Sackl – Plezzana sheep breeder, Austria
  • Luca D’Ottavi – Producer of the Slow Food Presidium Cacio di Genazzano, Lazio
  • Jérôme Tramuser, producer of Bleu de Queyras, France
  • Egidio De Zaiacomo, director of the Livinallongo dairy producing Fodom cheese, Veneto
  • Antonio di Bari, Senior Operations Manager Fedex

Moderator: Serena Milano, Director of Slow Food Italy

The events are free and open to all, but precedence will be given to those who have registered their interest online. We advise you to arrive 10 minutes before the beginning of the event. We reserve the right to reassign your place if you do not show up within 5 minutes of the event’s start.

Cheese 2023 is organized by Slow Food and the City of Bra from September 15-18. See you there! #Cheese2023

Other info

Event languages: IT, EN

Event location: 
Bra - Casa della Biodiversità,
Via Guglielmo Marconi, 16 – Cortile delle scuole Maschili - Bra (Italy)
GPS: 44.6970445, 7.8519394

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