The Canadian Art of Raw Milk Cheeses on display at Cheese 2019

Slow Food presents the 12th edition of the world’s premier cheese event in the Italian city of Bra, from September 20-23. This year’s theme: “Natural is Possible”

Cheese – the international event dedicated to natural cheeses produced with raw milk and without artificial enzymes in sachets, which are thus richer in biodiversity and more authentic expressions of their areas of origin –gathers cheesemakers and exhibitors from more than 30 countries. The last edition in 2017 saw a record 300,000 visitors.

David Asher, an organic farmer, cheesemaker and cheese educator based on the Gulf Islands of British Columbia, Canada, is among the speakers at Natural Cheese: From Pastures and Breeds to Raw Milk and Natural Starters. Author of The Art of Natural Cheesemaking and a self-described guerrilla cheese maker, David refuses to make cheese according to industrial standards. He founded the Black Sheep School of Cheesemaking to revive traditional, natural methods of cheesemaking, in harmony with and benefiting from the microbial world all around us. During the conference, David will explain what challenges and risks face producers of natural cheese; the advantages for consumers prepared to pay a higher price, as well as the implications of natural cheese for our health, society and the environment.

Among the workshops dedicated to raw milk, one focuses entirely on the Canadian province of Quebec. Made in Quebec: Raw Milk Cheese and Gin. Bobby Grégoire, member of the Slow Food Cooks’ Alliance and Canadian food culture specialist, Hélène Lessard, cheesemaker at Fromage au Village, and Ghislain Trudel, convivium leader of  Slow Food Abitibi-Témiscamingue will present an innovative pairing of five gins from Quebec – that in the last four years has staged a remarkable comeback, leading to incredible growth in the sector and numerous local varieties – and five Quebecois raw milk cheeses.

Check the latest updates on the program and book activities.

Apply for press accreditation.

Cheese Press Office

Slow Food – Non-Italian

Paola Nano (+39 329 8321285); Giulia Capaldi (+39 342 8278485)

Slow Food – Italian

Valter Musso (+39 335 7422962); Alessia Pautasso (+39 342 8641029);

Elisa Virgillito (+39 345 2598615)

City of Bra: Elena Martini; Erica Asselle; +39 0172 438278;

Cheese 2019 is organized by the City of Bra and Slow Food with the support of the Piedmont Region. The event has been made possible by the support of companies who believe in the values and objectives of the event, including the Official Partners: Agugiaro&Figna Molini, BBBell, Consorzio di Tutela della Mozzarella di Bufala Campana Dop e Consorzio della Ricotta di Bufala Campana Dop, CR Bra, Egea, Lurisia, Parmigiano Reggiano, Pastificio Di Martino, Quality Beer Academy, Reale Mutua.

Slow Food is a global network of local communities founded in 1989 to prevent the disappearance of local food cultures and traditions and counteract the rise of fast food culture. Since its founding, Slow Food has grown into a global movement involving millions of people in over 160 countries, working to ensure that everyone has access to good, clean and fair food. 

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