Reset

Italy - 23/10/2013

Aspectos relevantes de la encuesta sobre Bienestar Animal como preocupación fundamental para los miembros de Slow Food y los productores de alimentos

Resultados y estrategias futuras para el bienestar de los animales discutidos en Cheese 2013 con productores, expertos e instituciones El tema del bienestar animal ocupa un lugar central en Cheese, la feria de Slow Food dedicada a los quesos artesanales que se desarrolla en Bra, Italia, del 20 al 23 de septiembre. Instituciones, expertos y productores se reunieron en la conferencia "¿Quién se...

Italy - 23/10/2013

Artgerechte Tierhaltung laut Umfrage Kernanliegen der Slow Food Mitglieder und Erzeuger

Artgerechte Tierhaltung im Rampenlicht auf der Cheese, der Slow Food Messe für handwerklich hergestellten Käse, die vom 20. bis 23. September 2013 im italienischen Bra stattfand. Am Freitag, den 20. September, kamen Institutionen, Fachleute und Landwirte auf der Konferenz mit dem Thema „Wen kümmert artgerechte Tierhaltung?” zusammen, um die Ergebnisse einer Umfrage von Slow Food über den ...

Italy - 23/10/2013

Une enquête met en évidence la protection des animaux en tant que préoccupation majeure pour les membres de Slow Food et des producteurs

Le bien-être animal occupe une place centrale au Cheese, la foire de Slow Food dédiée aux fromages artisanaux qui a lieu à Bra, en Italie, du 20 au 23 septembre. Les institutions, les experts et les agriculteurs se sont réunis lors de la conférence « Qui se soucie de la protection des animaux ? », le vendredi 20 septembre pour discuter des résultats de l’enquête de Slow Food sur la ...

Italy - 23/10/2013

Animal Welfare: The Results Are In

Earlier this year Slow Food launched a survey on animal welfare. Sent to over 40,000 Slow Food associates from 27 European countries, including both members and farmers involved in Slow Food's Presidia projects; we wanted to find out where the network stands on this increasingly topical issue. By September the results were in, providing a very useful insight into perceptions and attitudes ...

Italy - 27/09/2013

The Ark of Taste Docks at Cheese

The focus of the 2013 edition of Cheese was endangered foods. With a special focus on the Slow Food Ark of Taste - a project to catalog and protect traditional foods at risk of disappearing - we invited all those coming to the international festival in Bra, Italy, to bring along a sample of a cheese they wanted to save. As the streets began to fill up, so too did the shelves in the Ark of ...

Italy - 24/09/2013

An ABC of Balkan Cheeses

Along with cafés, streets named after people and pedestrianized squares, one of the distinctive, identity-forming characteristics of Europe is cheese. So said Piero Sardo, the president of the Slow Food Foundation for Biodiversity, at a Milk Workshop held on the Sunday of Cheese 2013. And this holds true as much for the eastern reaches of Europe, from the Balkans to Turkey, as for France, Italy ...

Italy - 23/09/2013

Buying Mozzarella: Tips and Tricks

Mozzarella is one of the world’s favorite cheeses, but unlike many others, its name has not been adequately protected. Today you can walk into any store and find a very industrial piece of cheese called mozzarella that has nothing to do with its authentic cousin made exclusively from buffalo milk in the region Campania in southern Italy. So how to know if you’re choosing the real thing? And ...

Italy - 22/09/2013

The Positive Impact of Presidia

The mountains of Europe are in crisis, as young people flee to the cities and farms struggle to stay in business. Tourism is becoming increasingly focused on a few short winter months, and a marginal environment is becoming more and more marginalized. Could Slow Food’s Presidia projects, focused on protecting and promoting a specific food product and the communities and places connected to it, ...

Italy - 22/09/2013

Ethiopian Coffee – A Ritual

All coffee in the world originates from Ethiopia, but in its birthplace it’s consumed very differently compared to the rest of the world. Everyday during Cheese, delegates who have travelled to Italy for the event are performing an authentic coffee ceremony, an occurrence that is very rare to see outside of Ethiopia. The ritual, normally performed in homes to welcome guests, takes several ...

Italy - 21/09/2013

Dairy in Africa: Keeping Cultures Alive

Africa might not be the first continent that comes to mind when we talk about cheese, and it is true that it is not such a common food in most African countries. But there are a number of rich dairy traditions around the continent, some a legacy from the colonialist history, others, more deeply rooted, from the nomadic pastoral cultures that still exist in many countries. A selection of these ...

Italy - 21/09/2013

A Cheddar By Any Other Name…

The first Milk Workshop of Cheese 2013 was focused on this year’s guest of honor - the cheeses of the British Isles, and the wide-reaching influence they have had around the world over the centuries. The panel of cheesemakers, cheese experts and cheese sellers from the UK, Ireland, the United States and Italy at “Cheese from the British Isles: A Tradition to Rediscover” discussed the ...

Italy - 20/09/2013

And the Slow Cheese Awards Go To…

For the second time in a row, Cheese has been inaugurated with the Slow Cheese awards, which recognize the tremendous efforts of individuals to maintain cheesemaking traditions in times of mass-production. This year six outstanding people have been honored, from an Albanian refugee who went on to become an upholder of Sicilian cheesemaking traditions, to a skilled cheesemaker at just 22, to an ...

Italy - 20/09/2013

Three, Two, One... Cheese!

Now in its ninth year, Slow Food’s biennial international event – Cheese – kicks off today, with producers, visitors and rare and unusual cheeses from around the world taking over the streets of the small Italian town of Bra, where the Slow Food movement was born. Over the next four days, hundreds of types of cheese will be displayed, sniffed, tasted, analyzed, sold, catalogued and ...

Bosnia and Herzegovina - 16/09/2013

No Whey!

On the occasion of Cheese, we look at some of Slow Food’s most peculiar cheeses. From a Bosnian cheese matured in a sheepskin to a German cheese with mites, these 10 products safeguarded by Slow Food’s Presidia projects and Ark of Taste show a glimpse of the diversity of dairy, in all its shapes and forms. Click here for the photo gallery. ...

13/09/2013

Save a Cheese: the ricotta forte

It is very beneficial to the stomach, stirs the appetite, suppresses vomiting, helps digestion, kills off worms, generates blood and is very nourishing. So one historian once testified about ricotta forte (called in various dialects: ricotta schianta, squanta, scante, ashcante, ascuante, uschiante, etc.). A white, creamy cheese, made from sheep or goats’ milk, spicy on the palate, ...

Italy - 11/09/2013

What Cheese Will You Save?

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 ...

Brazil - 09/09/2013

Contraband Cheese

The journey between the states of Minas Gerais and São Paulo becomes considerably longer than it need be when the truck driver has to keep to dirt roads to avoid police checks. It’s night and, though they aren’t exactly toxic substances, the goods being smuggled are illegal. Last year, the O Estado de Minas newspaper published a report on the route taken by raw-milk cheese from its place ...

Ireland - 28/08/2013

Como fazer manteiga

Era de manhã, um dia de 2009, na Ballymaloe Cookery School uma aluna estava batendo creme de leite para preparar um doce. Deixou batendo na batedeira, enquanto terminava de preparar os outros pratos. De repente, o barulho mudou. A aluna ficou espantada de ver que o creme, batido em excesso, tinha se separado em manteiga e soro. Ela estava prestes a jogar tudo no lixo, mas eu cheguei a tempo de ...

Ireland - 28/08/2013

Butter selbst machen

Eines Morgens im Jahr 2009 schlug eine Studentin der Ballymaloe Kochschule, gerade Sahne für einen Pudding steif. Da sie aber nebenbei noch einige andere Gerichte vollendete, vergaß sie die Sahne im Mixer. Plötzlich hörte sie ein schwappendes Geräusch: die Sahne war überschlagen und hatte sich in der Schüssel zum Erstaunen der Studentin praktisch in Butter und Molke verwandelt. Sie war ...

Ireland - 28/08/2013

Cómo preparar mantequilla

Corría 2009. Una mañana, una estudiante de la Ballymaloe Cookery School se hallaba montando nata para un budín y al pasar a finalizar otros platos dejó el mezclador encendido. De improviso se oyó un cierto chapoteo: la nata había enloquecido; practicamente se había convertido en mantequilla y suero de leche. La joven estaba a punto de arrojar todo cuando aparezco yo en escena de improviso y...