Dairy produce from all over Europe and beyond

21 Sep 2001 | English

At the markets in piazza Carlo Alberto and piazza XX settembre, it is possible to discover the producers of cheesemakers from all over Europe, and also the USA. In piazza Carlo Alberto, the Asociación de Queseros del Estado Español offers cow’s, sheep’s and goat’s cheeses by 45 Spanish producers, while the Association de Défense des Fromages de Tradition displays and sells traditional French raw milk cheeses. Backensholz Rohmilchkäserei, on the other hand, is a German organic farm which displays the cheeses it produces from the raw milk of its cattle, raised on the North Sea coast.Other European producers include Herve of Belgium and Sheridans Cheesemongers of Ireland with their rich selection of cow’s, goat’s and sheep’s cheeses: ardrahan, baylough, boilie cow, coolea herb & garlic, cooleeney, durrus, gubbeen, cashel blue, cratloe hill, corbettstown and boilie goatgli. Swiss producers are also present with Emmenthal, gruyère, sbrinz, vacherin fribourgeois, diabolo gourmet and tete de moine.France dominates the other market in piazza XX settembre with consortia such as the Syndicat Aveyronnais des Fabricants de Fromage de Roquefort and the Syndicat de Défense et de Promotion du Laguiole. Not to be missed the camembert, livarot, pont l’eveque and neufchatel from Normandy and the wonderful raw milk cheeses of Hervé Mons Fromager of Saint-Haon-le Chatel (persillé du Beaujolais and de Terminon, galette de chévre, cornes du diable, buchette de manon, mistralou, the 18-month comté, reblochon fermiére) and Vieux Chalet de Les 2 Alpes (reblochon, tomme de ferme, beaufort, abondance and raclette).Despite the tragic events of last week, US producers are also here in numbers, and at the Slow Food USA stand it is possible to admire cheeses from Alabama Arkansas, Colorado, Massachussets, Oregon and Vermont.

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