Mon 28 August 2017 08:00
Love tasting cheese, but lack the right vocabulary to describe the goodness? The flavor of cheese depends on many factors, from what the animals were fed to the type of bacteria present during aging. The many microorganisms and chemical compounds compose a different symphony each time, resulting in unique cheeses that reflect the biodiversity of land and the cheesemaker’s style.
Sat 26 August 2017 08:00
It was twenty years ago when Cheese was held for the very first time in Bra, the small town in Piedmont that is home to Slow Food. Cheese grew and grew, becoming the largest event in the world dedicated to extraordinary artisan cheese and cheesemakers. Each past edition has featured cheeses that Slow Food has discovered, promoted and worked to save. Here are eleven of the most important, which have given life and strength to the Slow Cheese campaign over the last twenty years:
Mon 21 August 2017 08:00
As food-safety regulations are increasingly designed to suit big businesses, protecting a cheese that was wrapped around animal skins and aged in a cave requires some courage. Many peculiar Turkish cheeses are in desperate need of a trademark.
Thu 17 August 2017 08:00
Some picky eaters have never tried it, but goat cheese is delicious. Cheeses made from goat's milk are often tangy and soft, with a strong aroma often describes as 'goaty'. Though, there is not just one flavor of goat cheese. You'll be surprised to see the flavor diversity of goat cheeses in Italy, which is partly thanks to the diversity of native sheep breeds.
Fri 11 August 2017 08:00
Spiral-shaped, covered with mold, wrapped with wines leaves that were soaked in pear brandy... At Cheese 2017, there are so many choices among the 150 Italian and international exhibitors, affineurs and breeders, Slow Food Presidia and Ark of Taste products. Each one exclusively raw milk, as the theme of this year requires. Take a look at our selection of eight strange and unique cheeses that you can taste in Bra on 15 - 18 September.
Fri 04 August 2017 08:00
Maybe it is not the favorite of most dairy lovers, but sheep's milk beats cow’s milk in terms of its nutritional value and cheese yields. Sheep’s milk contains much higher levels of protein, iron, calcium, folic acid, and vitamin B12 – a key vitamin for the functioning of the brain and nervous system. Some famous sheep cheeses include feta, Roquefort and pecorino Romano. But there’s a much richer and lesser known sheep’s cheese heritage in Italy, and this heritage exists partly thanks to the diversity of Italian sheep breeds.
Fri 28 July 2017 08:05
The twentieth edition is already here, and we proudly continue to host peculiar cheeses which represent the remaining transhumance culture in Eastern Europe: Tcherni Vit green cheese from Bulgaria and Bucegi Mountains Brânzá de Burduf from Romania, both Slow Food Presidia. From Slovakia, three ambassadors of Ark of Taste will be starring at the Taste Workshop Slovakia: Cheese and Beer, Pastures and Flowers.
Mon 24 July 2017 08:00
We all can name a few Italian cheeses. But how many of us can name the cows they come from? In 1985, the Italian Registry Office for native breeds listed sixteen breeds in need of protection. Many of them are already on board the Ark of Taste or form Presidia, and Slow Food promotes their cheeses through events like Cheese.