The biggest Cheese gathering in Italy

Slow Food Cheese Show in Bra

The Slow Food Cheese Show, held in Bra, Italy, is a significant event dedicated to the celebration of artisanal cheese and the promotion of sustainable food practices. Established by the Slow Food movement, which originated in the 1980s as a response to the fast food culture, the show aims to highlight the importance of traditional cheese-making techniques and the preservation of regional biodiversity.

History

The first edition of the Slow Food Cheese Show took place in 2003, and it has since become a biennial event that attracts cheese producers, enthusiasts, and food lovers from around the world. The event is hosted in Bra, the birthplace of the Slow Food movement, founded by Carlo Petrini.

Objectives

• Promotion of Artisanal Cheese: The show focuses on showcasing small-scale, artisanal cheese producers who prioritize quality over quantity.

• Sustainability: Emphasizing sustainable farming practices and the importance of preserving traditional methods of cheese production.

• Biodiversity: Raising awareness about the variety of cheese types and the importance of genetic diversity in livestock.

  

Activities

The Slow Food Cheese Show features a variety of activities, including:

• Tastings: Attendees can sample a wide range of cheeses from different regions, including rare and unique varieties.

• Workshops: Educational sessions led by experts in cheese-making and sustainable agriculture.

• Conferences: Discussions on topics related to food sustainability, biodiversity, and the future of cheese.

Global Impact

The event not only promotes local cheese producers but also fosters a global community committed to sustainable food practices. It serves as a platform for networking among producers, chefs, and consumers, encouraging the exchange of knowledge and ideas about food culture.

History of Cheese in Italy

Ancient Origins

Cheese-making in Italy dates back to ancient times. The earliest records of cheese production in Italy can be traced to the Roman Empire, where cheese was a staple in the diet of both the wealthy and the common people. The Romans developed various cheese-making techniques, which laid the groundwork for many Italian cheeses we know today.

Medieval Developments

During the Middle Ages, cheese production flourished in Italy. Monasteries became centers of cheese-making, where monks refined techniques and produced high-quality cheeses. Notable cheeses from this period include Pecorino, which has roots in the pastoral traditions of the region.

Regional Specialization

As Italy's regions developed their unique identities, so did their cheeses. The Renaissance period saw an increase in trade and cultural exchange, leading to the diversification of cheese types. Each region began to specialize in specific cheeses, such as:

• Parmesan (Parmigiano-Reggiano) - Originating from Emilia-Romagna, this hard cheese became highly prized.

• Gorgonzola - A blue cheese from Lombardy, known for its distinct flavor.

• Mozzarella - Originally from Campania, made from the milk of water buffalo.

Modern Era

In the 19th and 20th centuries, cheese production in Italy underwent significant changes with the advent of industrialization. However, traditional methods have persisted, particularly in artisan cheese-making. The Italian government has recognized the importance of protecting these traditions through the establishment of Denominazione di Origine Protetta (DOP) designations, which safeguard the authenticity of regional cheeses.

Today, Italian cheese is celebrated worldwide for its diversity and quality. From the robust flavors of aged cheeses to the creamy textures of fresh varieties, Italy's rich cheese-making history continues to influence culinary practices globally.

Conclusion

The Slow Food Cheese Show in Bra is more than just an exhibition; it is a celebration of culture, tradition, and sustainability in the world of cheese. It continues to play a crucial role in advocating for the values of the Slow Food movement and promoting a deeper appreciation for artisanal food products.

A press release from Slow Food, translated, promoting the recently completed Slow Cheese Show in Bra. Very Italian !!!!

“Around a raw milk cheese, there is a world of pastures, meadows, woods, herbs, flowers, and scents. There is ancient knowledge, care for the landscape and territory, local breeds. And also honeys, wools... And the work of those who want a different future. More harmonious, more conscious, more authentic.” With these words, which introduce the fifteenth edition of the event, we would like to invite you to visit Cheese, from Friday, the 19th to Monday, the 22nd, in Bra, in the province of Cuneo.

And we hope you’ll remember these words as you walk through the crowds in the streets of the small town that gave birth to the Slow Food movement, without letting them fade into the background amidst the festive atmosphere and countless opportunities to nibble or have a drink here and there. At Cheese, there is a unique market—certainly the largest in the world dedicated to cheese—which is set up every two years and is an unmissable opportunity to discover and learn more about exceptional products, all strictly made from raw, unpasteurized milk. This is important: raw milk cheeses retain the aromas and scents of the meadows where dozens of different herbs grow, and they preserve valuable nutrients intact. It’s true that the great microbial variety present in raw milk can, in very rare cases (and not in aged cheeses), cause serious illnesses in people with fragile immune systems such as children, pregnant women, the elderly, and immunocompromised individuals, but this is a risk present in other foods as well and should not be used as an excuse to erase everything. You can learn more about this every day at the Cheese Biodiversity House, with experts and technicians available to answer all your questions.

But here, we want to celebrate the work of artisans from all over the world whom you will find in Bra: talk to them, taste, enjoy. Listen to their stories and take home a piece of something that is more than just cheese, besides being delicious. Remember the words at the beginning: “There’s a world around.” Above all, visit the producers of the Slow Food Presidia, who, in addition to saving a precious piece of biodiversity, make unforgettable products. If you can, visit them all. Those of us who already know them will gladly greet them and can’t wait to taste the two new ones making their debut: from the Lombard alpine pastures, Tombea cheese from the municipality of Magasa, and from Calabria, the Aspromonte goat cheeses. Enjoy Cheese!