Cheese, Bra, Cuneo, Piedmont, Italy, Europe

Cheese 2017 returns to focus the raw milk, which is dedicated to the theme of this edition and the great Friday afternoon conference, open to all small scale producers, technicians, and the public interested to learn more about topic. The objective is to explain why it is necessary to defend raw milk cheeses, protagonists of one of the first international campaigns promoted by Slow Food and many battles led by manufacturers around the world. But this edition of Cheese also wants to revive a movement for raw milk and trace the lines of future action. Talking about raw milk has more sense than ever. Because raw milk cheese is better. Raw milk cheese is a wonderful food, an authentic expression of one of the best gastronomic traditions. It is an art, a lifestyle, a culture, a heritage and a beloved landscape. And he's in danger of extinction. The values ​​it embodies are in contrast to sterilization and homogenization of massive food products. Raw milk is that milk that has not been subjected to any thermal treatment - that is, not heated to a temperature above 40 ° C - and is the only one capable of transferring to the cheeses the aromas and perfumes of its territory, to tell the herbs and pasture flowers, the characteristics of native races, the manualness of shepherds and housewives. Raw milk cheeses are undoubtedly better, more complex, more interesting. "Biodiversity" does not only mean vegetable varieties, animal breeds, types of bread, salami, cheeses. Biodiversity is also something less immediately perceptible. In the case of cheeses this invisible biodiversity is the billions of bacteria that, with pasteurization and other types of thermal treatments, are exterminated. On the contrary, a raw milk cheese is alive, rich in naturally occurring bacteria that not only contribute to flavor and complex flavor, but as more and more scientists are trying, they also provide many benefits to our health. So let's go back to the subject, and we do it by making the raw milk the cornice within which to inscribe every activity of this Cheese edition: the Conferences, the Market, which for the first time will only host raw milk cheeses and the great opening of this edition, where we will give voice to all the producers who will converge to Bra to bring their own experience, to share their problems, and to propose future solutions and visions.

Видео Cheese, Bra, Cuneo, Piedmont, Italy, Europe канала Pietro Pecco