Slow Food Slow Food Donate Slow Food Join Us
 
 

English - Italiano

 
 
Slow Chese
   
   
 
 
 
 
Raw Milk
 

What Cheese Will You Save?


11/09/2013

The next edition of Cheese - Slow Food's biennial festival celebrating artisanal cheese from around the world - is set to be an important moment; for the movement, for food biodiversity and for endangered dairy products.

 

Taking place from September 20 - 23 in Bra, Italy, the international event reflects the direction of the movement. First it brought to light the half-hidden world of dairy products; then it launched a vigorous campaign defending raw milk cheese production; now it is raising its voice in defense of small, marginalized producers.

 

The focus of the 2013 edition of Cheese event is endangered foods. Through Ark of Taste - a project to catalog traditional foods at risk of disappearing - Slow Food is working to protect food biodiversity and save products that could be lost altogether. The current catalog already includes several dairy products, but there are many more that need protecting; along with the traditional knowledge, techniques, cultures and landscapes behind their production.

 

The Ark of Taste will dock at Cheese to raise awareness of the problems facing small-scale traditional cheese production. And we decided that the best way to raise public awareness of the issue was to ask visitors and Slow Food supporters to become active protagonists of the event.

 

"Save a cheese" became the slogan, and we are inviting you to nominate a product you want to save. Whether you are coming to the event or not, we invite you to hunt down these endangered cheeses. Investigate the products in your area; remember a cheese you ate with their family twenty or thirty years ago; or think about someone you know who still raises animals and has a creamery. If you are coming to the event, all discoveries, or rediscoveries, are welcome: just pick up a sample and bring it to Bra!

 

At the event, there will be a space dedicated to these new arrivals. Here the cheeses will be sampled, cataloged and exhibited. This won't be a scientific collection, but rather a "living" exhibition of the wide variety of cheeses that are still produced all over the world.

 

The level of response will not only mark the success of the event, but also confirm that those who know and love these products will act to defend them. Cheese will set the tone for our ongoing fight: for cheese, for food, for small producers. Nominate the future you want.


For more information: Alessandra Turco, a.turco@slowfood.it; www.slowfood.it


Piero Sardo
Adapted from the article published in La Stampa on September 9, 2013

 





 

Focus on

 
Cheese Comes to Belgium!
Cheese Comes to Belgium!
06/11/2014
Belgium's first Salon du Fromage, celebrating the country's raw-milk cheeses and dairy products, was held in Ciney at the end of...
 
Slow Food Discusses Animal Welfare with the European Commission in Brussels
Slow Food Discusses Animal Welfare with the European Commission in Brussels
02/10/2014
Piero Sardo, President of the Slow Food Foundation for Biodiversity, is travelling to Brussels to talk at the conference on the...
 
Not Just Cheese
Not Just Cheese
01/28/2014
Wool is not merely an inconvenient waste that is hard to dispose of. This is the story of the Ligurian pastors of Brigasca sheep...
 
A delightful discovery
A delightful discovery
12/04/2013
"It all started some years ago in Naples, Italy, with a plate of mozzarella." For Alison Tuling, a metallurgical engineer and...
 

News Archive »

 
 
Raw Milk
 
 
 

Slow Food - P.IVA 91008360041 - All rights reserved

Powered by blulab