In the past the division of labor in lots of farming communities was very clear: the men raised the animals, while the women processed the milk and aged the cheeses. Today being a cheesemaker has become a courageous and conscious choice for lots of young women. Women cheesemakers are herders, farmers and entrepreneurs who follow every phase of the production process: from the animals on the pasture to the making of hay, milking to the cheesemaking itself, sales and marketing.
Women cheesemakers have decided to take on this difficult occupation with passion and commitment, and an awareness of the importance of their role as guardians of the land and traditional knowledge. In this meeting we compare some of their experiences.
Lara Pennati, producer of mascherpa (Ark of Taste), Val Formazza
Greta Facciotti, producer of macagn (Slow Food Presidium)
Francesca Pisseri, veterinary doctor, expert in agroecology expert and sustainable farming
Jessica Cravero, producer of toma ‘d Mombrach, Barge (Cuneo)
Moderator: Barbara Nappini, President of Slow Food Italia
In line with current regulations, events at Biodiversity House at Cheese 2021 are reserved exclusively for visitors in possession of a Digital COVID Certificate (also known as a Green Pass). Each event has a maximum attendance of 50 people, and is organized on a first come, first served basis. Arriving at least 15 minutes before the beginning of the event is advised in order to ensure a place.
Cover image Angela Saba, Maremma raw milk Pecorino, Slow Food Presidium | Ph. Roberto Giomi
Event languages: IT, EN
Cortile delle scuole Maschili - Bra (Italy)