Cheese 2017: Where we left off Tue 19 September 2017 09:45 “We can already say that the 11th edition of Cheese has been the most successful, not only in terms of numbers, but in terms of quality, and the determination with which we’ve upheld our choices,” says Slow Food President Carlo Petrini. “The choice to make the event raw milk only was courageous, and it paid off.”