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13/09/2013

Counteracting the Loss of Biodiversity: Cheese 2013 as an Occasion for Saving Endangered Dairy Products from Around the World

Across the world, traditional and artisanal food products are disappearing at an alarming rate, taking with them with the knowledge, techniques, cultures and landscapes behind their production. This phenomenon constitutes an immense loss of our planet’s biodiversity and the memories, aromas and flavors that have been part of our cultures for millennia. To counteract this tragic ...

11/09/2013

ALBERTO MARCHETTI AND THE SLOW FOOD FOUNDATION FOR BIODIVERSITY: AT CHEESE, ICECREAM TASTES...GREAT!

Everyone knows how good ice cream can taste, but this year at Cheese, Slow Food\'s event dedicated to artisan cheeses taking place in Bra from September 20 to 23, ice cream will be twice as good. In collaboration with the Slow Food Foundation for Biodiversity, ice cream master Alberto Marchetti will offer visitors the chance to taste unique ice cream flavors made with Slow Food Presidia products,...

11/09/2013

Native or Commercial? Discussing the Role of Starters in Preserving Quality at Cheese 2013

Some of the key topics at this year’s Cheese are the importance of pastures, raw milk and animal welfare, but the problematic question of starter cultures is also on the agenda. The choice between native bacteria and selected, off-the-shelf starters is not an easy one but it can contribute to preserving the sensory properties that identify a quality cheese.   Cheese 2013 will be ...

05/09/2013

Preserving the Diversity of Dairy Products

Slow Food’s Slow Cheese campaign culminates with Cheese, the biennial event dedicated to milk in all its shapes and forms, which draws attention to the current challenges and successes of the dairy sector.   The world has been losing a dramatic amount of cheeses, animal breeds, pastures, herders, skills and ancient knowledge over the past few decades. Losing a ...

05/09/2013

La sfida del latte crudo per preservare la biodiversità dei formaggi tradizionali

Resistenza casearia è la campagna di Slow Food per tutelare formaggi, razze animali, ma anche pascoli, pastori e saperi antichi appartenenti a un mondo che rischia di scomparire, che trova il suo culmine a Cheese 2013. Un evento internazionale dedicato alle forme del latte, che pone l’attenzione sulle sfide e i successi del settore caseario, come il divieto in alcuni Paesi di ...

05/09/2013

Slow Cheese Kampagne: Die Geschmacksvielfalt der Milchprodukte retten!

Slow Foods Slow Cheese Kampagne hat ihren Höhepunkt mit der internationalen Messe Cheese, die den Formen der Milch gewidmet ist und alle zwei Jahre stattfindet, um auf die aktuellen Herausforderungen und Erfolge im Milchsektor hinzuweisen: Die Beschränkungen zur Produktion und dem Verkauf von Rohmilch in manchen Ländern und andere restriktive Vorschriften zur Produktion von ...

05/09/2013

At Cheese 2013, the Newly Launched Presidium of South African Raw Milk Cheeses

Cheese, Slow Food’s event dedicated to the world of artisanal dairy, is hosting this year among its international representatives the producers of the newly established South African Raw Milk Cheeses Presidium*, who are coming from South Africa to present their raw milk products. South Africa’s second Presidium has just been formed to technically support the about ten existing South ...

27/08/2013

The Conferences: Milk Workshops at Cheese 2013

During its biennial Cheese festival, the city of Bra is an ideal place not just to taste and discover new cheeses, but also find out more about the world of dairy and hear from many people from all over the world who have dedicated their lives to pastures, milk and cheeses. This year’s program features 10 Milk Workshops, held this year at the Slow Food stand, where experts and the public ...

26/08/2013

Qué se puede hacer en Cheese 2013

Algunas de las actividades indispensables para una jornada en Cheese: El Mercado de los Quesos de plaza Carlo Alberto, el primero en abrir las puertas y verdadero centro neurálgico de la manifestación. 3.000 metros cuadrados donde se alternan centenares de queseros italianos y extranjeros para proponer sus productos, que hablan de historia y tradiciones. Desde aquí ...

22/08/2013

It’s happening at Cheese 2013

Tunisia, Greece, Egypt, Lebanon and Sicily are the protagonists of the conference (Milk Workshop) “Protecting and enhancing Mediterranean flavors” during Cheese 2013*. The conference is meant to lead the audience on a journey of discovering the flavors, history and traditions weaved together in the Mediterranean and present the project Lactimed, a European project that involves twelve ...

22/08/2013

As Fortalezas Slow Food no Cheese

No coração de Bra, por ocasião do Cheese, a maior feira internacional dedicada às formas de leite, a Via Principi di Piemonte e a Via Marconi, estarão repletas de queijos (mas também pães, mel e geleias) vindos de mais de 60 Fortalezas Slow Food. As Fortalezas apoiam as pequenas produções tradicionais que correm o risco de desaparecer,...

22/08/2013

Romania’s Bucegi Mountain Branza de Burduf Presidium at Cheese 2013

Cheese, Slow Food’s event dedicated to the world of artisanal dairy, is hosting the producers of the Bucegi Mountains Branza de Burduf Presidium**, who are coming from Romania to present their age-old Branza de Burduf cheese, which gets its unique taste from aging in fir tree bark. Fir tree bark imparts a resinous flavor on the cheese and enhances its sensory qualities. Slow Food founded a ...

20/08/2013

Die Konferenzen (Milch-Workshops) während der Cheese 2013

Cheese bietet nicht nur die Möglichkeit neue Produkte zu entdecken und zu probieren, sondern auch die Gelegenheit mehr über die Welt der Milch und über diejenigen zu erfahren, die aus Weide, Milch und Käse eine Profession gemacht haben. Dieses Jahr sind 10 Milch-Workshops vorgesehen, während denen über spezielle Themen und Problematiken des Milchsektors ...

20/08/2013

Laboratoires du lait : les conférences de Cheese 2013

Durant toute la durée de la manifestation, la ville de Bra sera le lieu idéal non seulement pour déguster de nouveaux produits, mais aussi pour en savoir plus sur le monde du fromage et sur ceux qui côtoient, au quotidien et de manière professionnelle, les pâturages, le lait et les fromages. Le stand Slow Food a programmé cette année 10 ...

09/08/2013

Prezentarea Balcanilor - Cheese 2013 Program Online at http://cheese.slowfood.it/en/

In intervalul 20-23 septembrie, are loc în Bra (Piedmont, Italia): A noua ediție a Festivalului Brânzeturilor (Cheese 2013), un eveniment ce este organizat o dată la doi ani de către Orașul Bra și Slow Food, cu participarea Ministerului Italian pentu Agricultură. Evenimentul, dedicat ‘laptelui în toate formele și stările sale’, a creat o rețea ...

07/08/2013

Les Sentinelles Slow Food participent à Cheese

Au cœur de Bra, à l’occasion de Cheese*, la plus grande foire internationale dédiée aux formes du lait, les rues Princìpi di Piemonte et Marconi seront envahies par les fromages (mais aussi par du pain, du miel et des confitures) de plus de 60 Sentinelles Slow Food. Les Sentinelles soutiennent de petites productions traditionnelles qui risquent de ...

07/08/2013

Die Slow Food Presidi bei der Cheese

Bei der Cheese*, der größten internationalen Messe zu den Formen der Milch, sind die Straßen Via Principi di Piemonte und Via Marconi in Bra von der Käsevielfalt (aber auch von Brot, Honig und Konfitüren) von insgesamt über 60 italienischen und internationalen Slow Food Presidi geprägt. Eine Liste aller teilnehmenden Presidi, finden Sie hier: ...

07/08/2013

Los Baluartes Slow Food en Cheese

Con ocasión de Cheese, la más grande feria internacional dedicada a las formas de la leche, el corazón de la ciudad de Bra, vías Princìpi di Piemonte y Marconi, es un lugar invadido por los quesos (y además, panes, mieles y confituras) de más de 60 Baluartes Slow Food. Los Baluartes protegen a pequeñas producciones tradicionales en riesgo de ...

07/08/2013

Salve um queijo! A Arca do Gosto atraca no Cheese 2013

Milhares de queijos artesanais estão desaparecendo no mundo e, com eles, muitos dos conhecimentos daqueles que trabalham neste setor. Entre as inúmeras causas desta situação: o abandono dos pastos de montanha, normas excessivamente rígidas, tempos de processamento muito demorados e um mercado em crise. Para acabar com este fenômeno, o Slow Food iniciou o ...