Flavors of the Camino de Santiago: On the Path from Tradition to Innovation

The cheesemaking tradition of the Iberian Peninsula is sometimes overlooked, as people tend to associate the greatest cheeses with countries like France, Italy, and Switzerland. But this is a mistake: Cheesemaking evolved among pastoral communities, and Spain, one of the most mountainous countries in Europe (Madrid is the highest European capital), has an incredibly rich pastoral tradition and a variety of landscapes, ecosystems, and cultural traditions that have given rise to a great diversity of cheeses.

Natural is truly possible

Slow Food promotes a natural system of food production at Cheese 2019 and welcomes the UN’s Climate Action Summit. Slow Food draws conclusions on the event on the same day as the Climate Action Summit in New York.

Natural charcuterie is possible

Within the theme “Natural is Possible,” we expanded the scope of this edition of Cheese to consider the importance of natural processes in the production of other products, and the third major conference of Cheese 2019 was devoted to Natural Charcuterie.

Milk in the veins

Production styles and producers of all ages from across the world are celebrated in our Taste Workshops during Cheese. On Saturday, September 21, we were in the hands of a group of dairy artisans who have milk in their veins, carrying forward cheesemaking traditions that have been handed from their ancestors.

Food for Climate: Tempi di Recupero and Gelato Tasting at Cheese

Climate change is the word on the tip of everybody’s tongues. Needless to say, food plays a huge role in our efforts to fight climate change. Not only in the way we grow and the way we buy food, but even in the way we throw it away. Food waste makes up 11% of the food system's carbon emissions. So what if we were to use our waste to make new food? Or a new flavor of… gelato?

Cheese in a sack: the world’s oldest living cheese tradition

Have you ever heard of cheese in a sack? Unless you're a fully-fledged cheese nerd, the answer is probably no. Yet this dairy tradition—cheeses aged in sheep or goat skin—is perhaps the oldest category of cheeses in the world and, even today, despite continuous threats, they are produced in a vast geographical area ranging from the Balkans to central Anatolia, up to the Caucasus and Central Asia. A thousand year history, today rendered an illegality: in many countries, legislation prohibits its production in the name of hyper-hygiene.

Ark of Taste Cheeses and European Presidia: A Taste Workshop

An important part of ensuring that tradtional products are valued and preserved is giving a platform for producers to showcase their work, their products, and their stories. As part of Cheese 2019, Slow Food invited producers to present a small panorama of such cheeses from around Europe—Ukraine, Norway, the United Kingdom, and Spain—including two Presidia and two Ark of Taste products.

New European Green Deal Give Hope for Bees and Pollinators

With the new European Commission promising to implement a European Green Deal, the expectations are high for reform to the Common Agricultural Policy (CAP) to truly address the needs of the environment. The Green Deal should include a biodiversity protection strategy and the reduction of the use of pesticides; these are vital steps to stop the decline of pollinators. On September 21, the second day of the Cheese festival in Bra, speakers from the European Commission and several European NGOs discussed how CAP reform fits into the narrative around the protection of the environment, biodiversity, and sustainable food systems.

Natural cheese: let the future resemble the past

The word “natural” has become ubiquitous in our society; it is used in reference to food, wine, health, and clothing, among other things, and is as important in marketing as it is for individuals who use it to demonstrate that they are informed and morally conscious. But what does “natural” really mean? In some countries and market sectors, it has a legal definition, but the range of such definitions and the frequency with which the word is used, even in casual conversation, have made it almost meaningless. Despite this, “natural” is virtually always understood to be good.

Raw Milk and Cheese: the new Master’s at the University of Gastronomic Sciences

The world of raw milk cheese is the theme of new Master's degree at the University of Gastronomic Sciences in Pollenzo. The Raw Milk and Cheese course, designed together with Slow Food, will start in January 2021, taking one year to complete, during which the students will get to know the entire dairy chain in detail.