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11/12/2014

Bitto's Victory

The producers of Lombardy’s historic Slow Food Presidium cheese have won their 20-year battle to protect an extraordinary product...   They say that the people of the mountains are stubborn, and the story of the Bitto rebels certainly bears this out. The final chapter in the story came yesterday with the signing of...

 
     
     
 

06/11/2014

Cheese Comes to Belgium!

Belgium's first Salon du Fromage, celebrating the country's raw-milk cheeses and dairy products, was held in Ciney at the end of May...   The first of its kind in Belgium, the Salon du Fromage et des Produits Laitiers, a fair for cheese and dairy products, was organized by the Ciney Provincial School of Agronomy and...

 
     
     
 

02/10/2014

Slow Food Discusses Animal Welfare with the European Commission in Brussels

Piero Sardo, President of the Slow Food Foundation for Biodiversity, is travelling to Brussels to talk at the conference on the "Main achievements of the EU strategy for the welfare of animals 2012-2015" to be held at the Charlemagne Building of the European Commission on February 12 from 9:30 am to 1 pm. The...

 
     
     
 

01/28/2014

Not Just Cheese

Wool is not merely an inconvenient waste that is hard to dispose of. This is the story of the Ligurian pastors of Brigasca sheep toma, a Slow Food Presidium, and their carpets.   Strength is in union, as is well known, and often it can produce original ideas that can bring back traditions that have been left in the ...

 
     
     
 

12/04/2013

A delightful discovery

"It all started some years ago in Naples, Italy, with a plate of mozzarella." For Alison Tuling, a metallurgical engineer and researcher at the University of Pretoria in South Africa, tasting fresh cheese is a incredible experience. On her return to South Africa, Allison was determined to be able to continue savoring...

 
     
     
 

11/13/2013

Traditions Hidden in Secrecy

The problems facing Brazil's raw-milk cheeses   Upon hearing that Brazil has its very own cheese-making tradition, plenty of European (and even Brazilian) connoisseurs turn up their noses suspiciously. And yet the art of cheesemaking has been passed down for generations in this tropical country, better known for...

 
     
     
 

10/07/2013

A Long Walk for Almnäs Bruks Cheeses

One of Sweden's largest organic farms, Almnäs Bruk lies just south of a small town called Hjo in the county of Västra Götaland. Its farmers grow grass, wheat, barley and the ancient grain spelt, which originated in Asia some 8,000 years ago. Five years ago, the farm also opened a workshop for processing its organic...

 
     
     
 

09/11/2013

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...

 
     
     
 

09/04/2013

South African Raw Milk Cheeses Debut at Cheese

For the first time at Cheese (in Bra, Italy, September 20-23) a delegation of producers and experts from the Slow Food South African Raw Milk Cheeses Presidium will participate in the Presidia Market and Taste Workshops taking place during the event. It will be a unique experience for visitors to discover the...

 
     
     
 

07/29/2013

Going Against the Grain

Manuela Ceruti is the daughter of a carpenter from Borgosesia, a small Piedmontese town known for its crafts and industry-its textiles have been famous since the late 19th century. Like many other young people, Manuela left Borgosesia to attend university, studying economics in Pavia. Until she reached her thirties,...

 
     
     
 

07/17/2013

Pastures, Breeds, Traditions: The Slow Food Presidia at Cheese

"Behind every cheese there is a pasture of a different green under a different sky: meadows caked with salt that the tides of Normandy deposit every evening; meadows scented with aromas in the windy sunlight of Provence..."   Italo Calvino's words perfectly describe how every cheese can be the starting point for a...

 
     
     
 

06/11/2013

The Raw Milk Club

In Wisconsin, activists and consumers have mobilized against the law banning the sale of unpasteurized milk to the public in several US states. A war is being waged in Wisconsin, the land of "cheeseheads," between ARMi (the Alliance for Raw Milk Internationale) and the state authorities. Current laws ban the sale to...

 
     
     
 

05/14/2013

The Surprises of Turkish Gastronomy

Techniques, native breeds, terroir and tradition: These are the "ingredients" that shape Turkey's rich array of cheeses...   Thinking of Turkish food, the first images that come to mind are probably meze, the thousand different small plates for sharing, or the great variety of börek (pastries made with yufka, phyllo...

 
     
     
 

01/28/2013

Black Market...Cheese

Brazil's rich heritage of artisanal cheese production is going underground in response to severe production laws. To protect its future, Slow Food in Brazil has formed a working group...   In Brazil, illegal markets aren't confined to the usual suspects like guns, drugs or contraband. There is also a sizeable black...

 
     
     
 

01/14/2013

Contaminated Cheeses: We Need to Start Asking the Right Questions

The spectrum of Listeria monocytogenes, one of the most dangerous food contaminants, is back..   The French health authorities are currently recalling a number of products made by the Fromagerie de Jussac, mostly from French supermarket chains, because they may have been contaminated by Listeria monocytogenes.   Among...

 
     


   
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