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Picture the world’s best cheeses. Proud producers telling you their story, describing landscapes and cows they know by name. Tasting the place that they come from. Picture cooks from around the world, expertly crafting dishes that enhance these magnificent cheeses.

All happening over four days throughout the lovely streets of Bra, the small town in Piedmont and the birthplace of Slow Food, which transforms into an open-air cheese marketplace for the occasion.

At every corner, you can learn something, taste something, debate, compare, listen to music, try artisan beers or wines to accompany cheeses, and meet people from around the world.

You will never see cheese in the same way again.

This is how this biannual event, Cheese, the oldest of Slow Foods food events, has changed the world of cheesemaking during the past 16 years: defending small-scale producers, protecting great original, authentic flavors from all over the world, restoring the tradition of raw milk and raw milk cheese against tough and hyper-hygienic regulations and market trends.

Cheese has played an important role in today’s recognition of raw milk as an essential part of gastronomic quality.

 

We are losing cheesesanimal breedspasturesherders,skills  and ancient knowledge.

It is not simply a question of the best milk and cheeses. Our food culture and the freedom to choose what we eat are at stake. Slow Food is working on these issues, educating children and adults,resisting  standarization and protecting  small-scale producers and food biodiversity.

Our campaign culminates with Cheese, the biennial event celebrating the world’s best cheeses and the cheesemakers, herders and affineurs whose work allows us to enjoy them.

Together we can resist. Join us

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