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

Ci siamo confrontati con le esperienze di alcuni giovani che il latte ce l’hanno nelle vene, perché quella della caseificazione è una storia di famiglia, una tradizione portata avanti dai genitori, a volte dai nonni. Nascere in una famiglia di casari può rappresentare per chi vuole continuare su questa strada un vantaggio. Si respira fin da bambini l’odore del latte e del siero, c’è un trasferimento di know how che è automatico, naturale.

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. To bring this tradition back to the surface, a colossal mapping work was undertaken, allowing us to discover a submerged archipelago protected by isolated mountain communities, who were previously marginalized and difficult to reach. This was discussed at Cheese in a sack: a forgotten heritage is back, at Cheese 2019. A SINKING ARCHIPELAGO Michele Rumiz, manager of Slow Food projects in the Balkans…

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

La storia delle produzioni lattiero-casearie è antica e legata indissolubilmente al rapporto tra uomo, animale e ambiente. Con l’avvento dell’industrializzazione, però, la filiera si è standardizzata, sminuendo la portata di tradizioni e saperi secolari. Anche la biodiversità dei formaggi va dunque difesa e tramandata, senza dimenticare che la loro tutela passa anche per lo studio e l’attività di professionisti del settore. Al via il nuovo Master Unisg, Raw Milk and Cheese.

Presenting the new Slow Food Presidia in Italy

A Tour of Italy, from North to South, through traditional products and extraordinary landscapes as told by producers who resist. This was the essence of the conference Italian Presidia: 20 years of the cheesemaking revolution, where new Italian dairy Presidia were presented yesterday evening.  

European Product Certification: Between Marketing and Traditions

A study conducted by Slow Food reveals that the European quality product certification process lacks comprehensive evaluation, which has led to extremely diverse results and opened the door to the large industry players to market their food as quality products. On September 20, a conference on product certification was organized at the Cheese festival in Bra, Italy, where European Union officials, representatives of European non-governmental organizations and Slow Food producers discussed the strengths and weaknesses of the  European system of geographic indications.