At Cheese, the Italian and International Market in Piazza Carlo Alberto and Piazza Roma hosts the very finest products made by herders, cheesemakers, cheesemongers and affineurs around the world.
The cheeses on sale—whether made from cow’s, sheep’s or goat’s milk—will all be made exclusively with raw milk in dairies attentive to animal welfare, consistent with the Slow Food philosophy and the campaign which has defined Cheese since its first edition.
MARKET SELECTION CRITERIA
In making their selection of exhibitors, the Organizers will prioritize the following:
Cheesemakers, affineurs and selectors.
Businesses that produce entirely or mostly using raw milk.
Businesses that produce cheeses without industrial starter cultures, or with self-produced starters (milk starter, whey starter).
Businesses with animals that are primarily grazed outdoors, with the supplementation of grass/hay.
Businesses that make cheeses using milk from local animal breeds.
It is absolutely forbidden to sell the following:
Cheeses made using thermized or pasteurized milk, with the exception of Gorgonzola DOP and traditional fresh cheeses (e.g. raviggiolo or squacquerone)
Products containing ingredients obtained using transgenic methods (GMOs) and/or products flavored with synthetic flavorings and/or non-natural products, e.g. cheeses with artificial truffle flavoring, cheeses made with transgenic rennet, cheeses whose rinds have been chemically treated or smoked using liquid smoke, cheeses containing artificial preservatives, additives or colorings.
complete your cheese tasting experience!
Though Cheese 2019 will not focus on any specific “host country”, there will be a strong presence of international producers from Austria, Spain, France, Germany, Ireland, Portugal, Switzerland and the UK.
BEYOND CHEESE: NATURAL BREAD AND CHARCUTERIE
Besides cheese and dairy produce, to widen the panorama of natural foods at Cheese an area of the market will host a selection of natural breads and charcuterie. Cheese 2019 features charcuterie produced without nitrites or nitrates and bread made with sourdough, because natural food isn’t just tastier, it’s better for our health and has a smaller environmental impact.
Are you a raw milk cheesemaker and wish to take part in Cheese 2019? You’re still in time to do so. The deadline for applications is July 20.
Write now to email@example.com
The Italian and International Market will be open every day from 10 a.m. to 8:30 p.m.
Affineurs and selezionatori
Slow Food Presidia
Street kitchens, food trucks, craft beers
Flavors of the Camino de Santiago: On the Path from Tradition to Innovation
Natural is truly possible
Natural charcuterie is possible
Milk in the veins
Food for Climate: Tempi di Recupero and Gelato Tasting at Cheese
CHEESE 2017SLOW FISH 2019SLOW FOOD NATIONSSLOW FOOD COOKS’ ALLIANCEPUGLIAGOAT CHEESEFOOD WASTEEMILIA ROMAGNAGOAT MEATQUEBEC
There are over 100 Slow Food Presidia dedicated to dairy products around the world, more than any other food type. These rare and magnificent creations reflect our heritage of pastures, animal breeds, milks and skills.
At Cheese, you can meet the people behind some of the world’s finest traditional cheeses in person, discover their stories and taste their hard work for yourself.
Cheesemakers from up and down the boot will be coming to Cheese 2019, a mix of old favorites and new entries.
In the latter category, we welcome a new Presidium to the ranks: Valnerina Ricotta Salata, made with raw sheep’s milk in the south of Umbria. Though the farmers no longer practice seasonal livestock migration, they still make salted ricotta the same way their ancestors did, so it could be preserved and transported: by placing it in sacks, salting it and leaving it to dry for up to five months. Only raw milk is used of course, from sheep that graze on the pastures of the Valnerina all year round.
Pecorino Romano is one of Italy’s most famous cheeses, though 97% of it is actually produced in Sardinia. Meanwhile, in the
countryside around the capital, the ancient ancestor of Pecorino – the Roman Countryside Caciofiore – is still produced using raw milk from pasture-fed sheep and vegetable rennet from hand-picked artichokes, just as the Ancient Romans did. The finished cheese has a wrinkled, yellowish rind, a soft paste and a strong, slightly bitter flavor.
In Normandy a small group of producers is starting a new Presidium to safeguard the historic production of Raw Milk Camembert. This cheese, the emblem of French cheesemaking excellence, was once produced in Norman farms using milk from native breed cows raised on local pastures. Today, however, a large proportion of Camembert production is controlled by milk multinationals, and in recent months, the “Camembert de Normandie” PDO has decided to modify the production protocol to allow for pasteurized milk: a sad development. At Cheese, the traditional farmhouse Raw Milk Camembert will be the protagonist of a Taste Workshop on French cheesemaking biodiversity.
Ovčia Bryndza is another new Presidium for 2019, though its roots stretch back to the 15th century in the mountains of northern Slovakia. This raw sheep’s milk cheese is crumbly and tangy, stored in saline solution to make it soft and spreadable. In recent times, commercial pressure to lower prices has led many cheesemakers to start mixing in cheaper cow’s milk in order to make Bryndza, with a subsequent drop in quality. The Presidium unites those producers who are still working with 100% raw sheep’s milk and working to the traditional recipe passed down from one generation of herders to another over the centuries. Ovčia Bryndza will be the protagonist of a Taste Workshop on cheese from Slovakia.
Come to the Presidia Street in Via Principi di Piemonte and Via Marconi to meet all the Slow Food Presidia dedicated to dairy productions – you can explore further at our numerous Taste Workshops .
Opening Hours: Slow Food Presidia, Thursday to Monday from 10 a.m. to 8:30 p.m.
Chefs are central to Slow Food events and projects. Across the world, knowledgeable cooks are the guardians of our gastronomic traditions, innovators of ingenious culinary techniques and the disciples of food culture.
Using their head and hands, chefs use recipes to tell stories of lands, animals and people, teaching us more about our own cultures and taking us on journeys of discovery.
There’s no shortage of chefs at Cheese, where they play a vital role as educators, promoters, and a bridge between herders, cheesemakers, affineurs and conscious consumers.
In the kitchens of the Garden Restaurant at the Agenzia di Pollenzo and at the Academic Tables of the University of Gastronomic Sciences, three teams of chefs are ready to offer their unique interpretations of the world of cheese:
The first team is formed by alumni of the University of Gastronomic Sciences who have started their professional careers as chefs in Slow Food-friendly restaurants such as the Cascina Lago Scuro in Stagno Lombardo, Lombardy, Locanda Solagna in Quero Vas, Veneto, and the Pavesi brothers’ Ostreria in Podenzano, Emilia-Romagna.
The second team is formed by chefs from the valleys of Cuneo: Il Nazionale in Vernante, Reis – Cibo libero di montagna in Frassino, La Pace in Sambuco, Lou Pitavin of Marmora and the Locanda del Falco in Valdieri.
The third team comes from the UK, and represents two projects dedicated to the promotion of goat cheese and goat meat: Cabrito and La Fromagerie.
THE FREE AGENT
Eugenio Boer, half-Italian and half-Dutch, is a free agent for the occasion. He’s been cooking since he was 13, a long apprenticeship that saw him work with some of the big names in European cuisine: Alberto Rizzo in Palermo, Kolja Kleeberg in Berlin, Gaetano Trovato in Colle Val d’Elsa, Norbert Niederkofler in Val Badia. In 2017 he won a Michel star for his work at L’Essenza (Milan), and since 2018 he’s been running his own place, Bu:r. A guest of Pastificio di Martino, Boer brings four different cheesy pasta dishes for the occasion.
CHEFS AT TASTE WORKSHOPS
“Our” chefs will be present at the Taste Workshop, many of them part of the Slow Food Cooks’ Alliance, who’ll enrich the tasting of dairy products with their creations:
Juri Chiotti is the protagonist in Choose the mountains: the Varaita Valley, Sunday September 22 at 7 p.m.;
Bobby Grégoire presents Made in Quebec, an unmissable tasting of raw milk cheeses and gins from the Canadian province of Quebec, Sunday September 22 at 4 p.m.;
the starred chef Ugo Alciati closes the tasting of Barbaresco and mountain Parmigiano Reggiano with a plate made for the occasion, Friday September 20 at 4 p.m.;
Miguel Sierra, closes the tasting Cheeses and traditional products from the Camino de Santiago with the dulse de manzana, Sunday September 22 at 1 p.m;
Vittorio Fusari brings his vintage plate to the workshop where Piedmontese white wines meet buffalo milk from Campania: mozzarella, oysters, sea water… Sunday September 22 at 7 p.m.
In the streets, courtyards and piazzas of Bra, you’ll be able to meet other people who make Cheese such a great open-air get-together.
Street Kitchens will be arriving from all over Italy to serve up the country’s tastiest street foods in the square of the Scuole Maschili (boy’s school) and Piazza Spreitenbach. Between regulars and new faces, you’ll be spoiled for choice.
Among the first confirmed are Quelli della Bombetta with their unbeatable rolls of capocollo and Pugliese Canestrato cheese, a typical specialty of the Itris Valley accompanied with a slice of bread from Alta Murgia; and the Focaccia di Recco Consortium: flour, fresh cheese, extra virgin olive oil, water and salt, and a little secret kept by the bakers of Recco.
California-style food trucks are becoming increasingly popular across Europe. At Cheese 2019 they will be offering their customary range of top-quality Italian food at affordable prices in Piazza Spreitenbach. From Turin, the jacket potatoes of Poormanger with heaps of toppings prepared specially for Cheese, and Sbaffalo, with their buffalo burgers and other indulgent treats from Cuneo.
Alaimo & Conticello – Il cibo di strada di Palermo dal 1834, Associazione Quelli della bombetta, Beestrò, Bracevia a tutta pecora, Brambù, Consorzio della focaccia di Recco con il formaggio, Famu – Sabaco D’Oc, L’Hamburgheria di Eataly – Eataly incontra… “La Granda”, Pantura – Storie di cibo, Polpetteria Artigiana Norma, Poormanger – Patate Ripiene, Sbaffalo – Le bufale di Cuneo on the road – Agri street food, Scottadito, Urban Food Italy, Zena Zuena.
Arà è Sicilia, Cucina di Spreitenbach, Dalpian® Agrigelateria e Azienda Agricola, La Tigellina.com, Migliori olive all’ascolana, Pasta Natura, Slow Food Toscana.ù
Salaria è is a truck-shop which sells products from farms and food producers in areas affected by the earthquake of 2016, donated by Slow Food Italia thanks to the campaign La Buona Strada (The Good Road). The consortium “Salaria è” is made of up 27 different companies spread across the area of Cittareale, Amatrice, Accumoli, Posta, Borbona, Micigliano and Santa Rufina.
At the Beer Square in Piazza Spreitenbach, you’ll be liable to get lost – as always! – in the maze of Italian and foreign craft beer labels as you seek out the one that suits your palate and goes best with the street food of your choice.
Confirmed for 2019 so far we have Birrificio del Forte from Pietrasanta, Tuscany, who mix traditional craft with modern technology, and Birrificio Kauss from Piasco, Piedmont, whose constant quality is the fruit of a local supply chain.
Agribirrificio Kauss, Beba Birra integrale, Birra Alta Quota, Birra Elvo, Birra Mastino, Birra Terra di Lavoro, Birranova, Birrificio ’63, Birrificio ‘a Magara, Birrificio 61cento, Birrificio Agricolo Baladin, Birrificio Agricolo Bio La Stecciaia, Birrificio Aleghe, Birrificio artigianale Alba, Birrificio artigianale Sagrin, Birrificio Bari, Birrificio Castagnero, Birrificio del Forte, Birrificio della Granda, Birrificio
Epica, Birrificio Filodilana, Birrificio Grado Plato, Gruit Birra Artigianale, Birrificio Lambrate, Birrificio San Michele, Birrificio Troll, Canediguerra, Croce di malto, Czech Beer – Birra Ceca, Kamun – La birra artigianale, Les Bières du Grand St. Bernard, Microbirrificio Casa Veccia – Ivan Borsato Birraio, Ofelia, Parsifal birrificio artigianale, Soralamà, Slow Food Tatry.
Then there’s also Mönchshof, in Via Audisio, as part of the International Market.ù
In the Cortile delle Maschili, there’s an area dedicated to pizza in collaboration with Agugiaro&Figna, bringing you delicious interpretations of Italy’s most widely-appreciated food:
Starita brings folded pizza, the traditional Neapolitan style that sees a pizza folded over, with a soft consistency and a classic combo of tomato, mozzarella, olive oil and basil.
Then there’s the Trapizzino, a hot, triangular, typically-Roman sandwich which different fillings: cacciatore chicken, meatbealls in sauce, parmigiano with eggplant, oxtail stew, il pollo alla cacciatora, le polpette al sugo, la parmigiana di melanzane, la coda alla vaccinara, double cream, stracciatella with zucchini, pumpkin almond and pecorino… as well as rice crackers with cheese and black papper, castelmagno and hazelnuts, amatriciano, zucchini and taleggio… it’s a firm Slow Food staff favorite, we can say that much!
The traditional Neapolitan fried pizza, with a crispy consistency. Pizzeria Gorizia offers the classic version – ricotta, pork rin, provola and black pepper – and gourmet – ricotta, fiordilatte, Mangalica prosciutto and zemon lest.
Street Kitchens, Food Trucks and the Beer Square are open from Friday to Sunday, from 12 p.m. to 12 a.m. and on Monday from 12 p.m. to 8:30 p.m.
The market also features honeys, vinegars and preserves to