Mon 18 September 2017 18:31
It’s a mystery how we have become so disconnected to our sense of taste for good, clean and fair, which we believe we all have within us innately, but we will do our best to help communities across the world to reclaim it.
Mon 18 September 2017 15:40
The Biodiversity House was still busy today hosting the representatives of a vast dairy biodiversity across the world that we want to promote here at Cheese. Today we had cheeses of far lands, from Africa and Ukraine to South Africa and Australia.
Sun 17 September 2017 18:45
There’s a belief out there that natural cheesemaking practices are inconsistent and unreliable. I don’t believe that. The cultures can be kept and fed for so long and maintain quality, as long as you have quality fresh milk. I’ve been practicing my way with very consistent results. We accepted sourdough as consistent, why can’t we accept the same also for natural cheesemaking?
Fri 15 September 2017 16:41
The first meeting at the Biodiversity House, "Towards Aegea and Anatolia" was featuring cheeses from Anatolia and further east with a tasting of natural Triple A wines by Velier.
Mon 04 September 2017 08:00
Cheese wouldn't be Cheese without the Slow Food Presidia. Rare and magnificent products from around the world reflect an incredible biological and cultural diversity of pastures, breeds, traditions and skills.
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.
Wed 26 July 2017 08:00
The process was named "pasteurization" in honor of the French scientist and, oddly enough, its first practical applications involved wine, vinegar and beer. Pasteur never performed experiments on milk. It was only in 1886 that a German chemist Franz von Soxhlet did so to ensure children healthier milk than that being sold on the market.
Fri 21 July 2017 08:00
After 20 years of struggle, a strong political signal to create a network of those who continue to produce raw milk cheese, despite the difficulties. From the first edition, Cheese was alongside producers who went against the current by choosing to work with raw milk instead of pasteurized. Raw milk was the theme of the 1997 edition, and since then we have never abandoned it. In 2001, we signed the Manifesto for the protection of raw milk, while last year alone was the petition called for "saving" Joe Schneider, one of England's finest cheesemakers, and his raw milk Stilton.
Thu 20 July 2017 08:00
At Cheese we pursue the pleasure of knowledge, as well as the pleasure of taste. Beyond the hundreds of cheeses on offer through the event, there opportunities to learn and to discover through discussion and debate.
Tue 27 June 2017 15:51
Cheese celebrates its twentieth birthday this year. The event has gradually built an international network of cheesemakers, shepherds, cheesemongers and affineurs, the people who come together every two years here to present their products, meet the public, debate the challenges they have to face and address critical new issues in the dairy world.