The theme of Cheese 2011 is milks, crafts and places.
Milks exist in many forms – from cows, sheep, goats, yaks and other animals. The complexity and variety of cheese starts with the complexity and variety of milk.
Crafts are the empirical heritage of artisinal cheesemakers, herders and affineurs.
Places – alpine dairies, mountain pastures and rural landscapes – are as important to a cheese as the milk and producers themselves.
These are the three pillars on which quality rests. We talked to some producers who came to Cheese and asked them about their milks, craft and places.
Click here for the photo gallery.