There are over 100 Slow Food Presidia dedicated to dairy products around the world, more than any other food type. These rare and magnificent creations reflect our heritage of pastures, animal breeds, milks and skills. At Cheese, you can meet the people behind some of the world’s finest traditional cheeses in person, discover their stories and taste their hard work for yourself. ITALIAN PRESIDIA Cheesemakers from up and down the boot will be coming to Cheese 2019, a mix of old favorites and new entries. In the latter category, we welcome a new Presidium to the ranks: Valnerina Ricotta Salata, made with raw sheep’s milk in the south of Umbria. Though the farmers no longer practice seasonal livestock migration, they still make salted ricotta the same way their ancestors did, so it could be preserved and transported: by placing it in sacks, salting it and leaving it to dry for up to five months. Only raw milk is used of course, from sheep that graze on the pastures of the Valnerina all year round. Pecorino Romano is one of Italy’s most famous cheeses, though 97% of it is actually produced in Sardinia. Meanwhile, in the countryside around the capital, the ancient ancestor of Pecorino – the Roman Countryside Caciofiore – is still produced using raw milk from pasture-fed sheep and vegetable rennet from hand-picked artichokes, just as the Ancient Romans did. The finished cheese has a wrinkled, yellowish rind, a soft paste and a strong, slightly bitter flavor. INTERNATIONAL PRESIDIA In Normandy a small group of producers is starting a new Presidium to safeguard the historic production of Raw Milk Camembert. This cheese, the emblem of French cheesemaking excellence, was once produced in Norman farms using milk from native breed cows raised on local pastures. Today, however, a large proportion of Camembert production is controlled by milk multinationals, and in recent months, the “Camembert de Normandie” PDO has decided to modify the production protocol to allow for pasteurized milk: a sad development. At Cheese, the traditional farmhouse Raw Milk Camembert will be the protagonist of a Taste Workshop on French cheesemaking biodiversity. Ovčia Bryndza is another new Presidium for 2019, though its roots stretch back to the 15th century in the mountains of northern Slovakia. This raw sheep’s milk cheese is crumbly and tangy, stored in saline solution to make it soft and spreadable. In recent times, commercial pressure to lower prices has led many cheesemakers to start mixing in cheaper cow’s milk in order to make Bryndza, with a subsequent drop in quality. The Presidium unites those producers who are still working with 100% raw sheep’s milk and working to the traditional recipe passed down from one generation of herders to another over the centuries. Ovčia Bryndza will be the protagonist of a Taste Workshop on cheese from Slovakia. Come to the Presidia Street in Via Principi di Piemonte and Via Marconi to meet all the Slow Food Presidia dedicated to dairy productions – you can explore further at our numerous Taste Workshops . Opening Hours: Slow Food Presidia, Thursday to Monday from 10 a.m. to 8:30 p.m.