Slow Food "Cheese" Event Garners Attention
Slow Food International recently organized "Cheese," an event in Bra, Italy, which gathers worldwide cheesemakers and cheese enthusiasts every two years. "Cheese" originally showcased smaller Italian and French producers, but has grown exponentially in recent years to include international participants. This year's theme was "Save a Cheese," an effort by the Ark of Taste to catalogue and record endangered cheeses. Threatened cheeses from everywhere made their debut, including Alpine cheeses wrapped in hay and herbs, Irish raw milk cheeses, and even a cheese from Bosnia and Herzegovina cloaked in an entire sheepskin.
Carlo Petrini, the guru of the slow food movement, explained why it's important to save and celebrate artisanal, raw milk cheese. "You can taste the breed, the grass the animal ate, if it comes from the mountains, hills, or valleys," he said. "You can taste the expertise of the cheese maker and their culture. It becomes a pleasure, and the difference becomes the real strength."
Photo by David Prior