Conferences

  • 11:00 - 13:00
  • Bra-Principi di Piemonte 
  • Auditorium CRB

To take things to an extreme, natural cheese and industrial cheese are the two antipodes of the dairy world. While the first category—a tiny percentage of cheeses found on the market today—convey a profound relationship with their place of origin, and infinite layers of aroma and flavor, the second—accounting for…

Free event
  • 16:00 - 18:00
  • Bra-Principi di Piemonte 
  • Auditorium CRB

To talk of the origins of a cured meat, we must start with the animal breed and the practices used to raise it. There are cured meats made with the meat of native breeds, raised in wild or semi-wild conditions, free to follow their natural instincts, fed well, supplementing what…

Free event
  • 11:00 - 12:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Does the European system of geographic indications (PDOs and PGIs) help cheese and charcuterie production or limit it? Does it support artisan producers or obstruct them? Production protocols are fundamental for establishing rules and regulations but, depending on how they’re designed, they may lead to extremely diverse results: either supporting…

  • 15:00 - 16:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Milk from cows that grazed freely on pastures and meadows rich in biodiversity have a complex sensory and biochemical profile which is indispensable for the production of high-quality raw milk cheese. And that’s not all… milk for drinking which comes from grass-fed animals is of higher nutritional value than the…

  • 11:00 - 12:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Over 75% of the cultivated food which ends up on our tables is dependent on pollination. Although their importance for the protection of biodiversity and the possibility food production is recognized, our pollinators and their diversity are gravely threatened by intensive agriculture, pesticides and monocultures. How is the process of…

21 September

  • 15:00 - 16:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Slow Food Presidia in France are natural! From the Presidium for Raw Milk Camembert, which unites fermier producers of France’s most famous cheese in a natural cheesemaking alliance, to Gwell cheese from the Breton Pie Noire cow, which promotes an ancient local breed whose raw milk is fermented with natural…

22 September

  • 11:00 - 12:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Sardinia’s herders have been living through a crisis in recent years. In this relatively small land there are three million sheep, whose high-quality milk reflects the rich biodiversity of the island’s pastures, but this milk is predominantly sold to cooperative dairies which use it to make Pecorino Romano and Pecorino…

  • 15:00 - 16:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Under pressure both to conserve tradition and to modernize, our custodians of dairy biodiversity are at risk of extinction. Here we take a journey through Europe to meet the first Slovakian Presidium, Bryndza cheese from the Tatra Mountains, a traditional pastoral production which represents part of the gastronomic heritage of…

  • 11:00 - 12:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

We start with one of the extremes of the globe: the first raw milk cheesemaker in Australia. The next stops on our voyage around the world are in America, where in recent years the true quality and value of raw milk is finally under the spotlight, from Canada to Brazil…

  • 19:00 - 20:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Cheeses aged in sheepskin sacks probably represent the oldest category of cheeses in the world, and they’re still produced across a vast region from the mountains of Elburz in Iran to the rugged hills of Bosnia-Herzegovina, and particularly in Anatolia. The “cheese in a sack” tradition is increasingly at risk,…

  • 19:00 - 20:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

For centuries Spain has been a land of pastures and tenacious cheesemakers. In the mountainous communities of northern Spain, from Galicia and Asturias to Castile and Leon all the way to Catalonia, herders raise native breeds and produce traditional cheeses with their milk. These pastures rich in endemic vegetation and…

  • 15:00 - 16:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Transhumance is still practiced on the Canary Islands, where herders conserve ancient cheesemaking techniques. In 2007 a PDO was created which groups together three products—Queso de Guia, Queso Flor de Guia and Queso Media Flor de Guia—with the intention of protecting the authenticity of these products. A journey across islands,…

  • 19:00 - 20:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

With 70 Presidia dedicated to cheese, Italy is the country with the greatest number of such projects. It’s also the country where Slow Food has started a dairy revolution which gives raw milk the value it deserves and reaffirms the importance of biodiversity in cheesemaking. It’s a value to be…