An eventby Of ficial Partners 18-21 A JOURNEYTOMOUNTAINPASTURES www.slo 2015 September wfood.com Br a,

Program The program is chock-a-block

slow Friday, Cheese 2015 with delights, from dawn till well A Journey to after dusk. In fact when the sun September 18 Mountain Pastures sets, Cheese on Stage comes to life, with screenings and musical Taste Workshops performances. Cheese returns to Bra from 18 to CHB01 21 September, organized by Slow Keep updated via The Cheese Fancier Food Italy and Città di Bra, in colla- www.cheese.slowfood.com/en 4 pm – Wine Bank, Pollenzo boration with the Ministry for Agri- 20 € – Seats available: 30 cultural, Food and Forestry Policies. What exactly does a cheese affi- This year’s Cheese focuses on Useful neur do? What skills and qualifi- mountain dairy production and is cations are required to practice packed with stories of young pro- Information the trade? The affineur has to be ducers who have chosen to live 18-21 September able to select where they and work among the peaks, val- are produced, identifying the ones leys and pastures. You will meet that have a clear-cut personali- them as you venture through the Entry into Cheese is free of ty in deference to tradition and hundreds of stalls at the Cheese charge: this includes all the typicality. Once they have been Market, together with the many streets and piazzas in the old town transferred to a suitable place, he Presidia and affineurs where the market can be found. or she has to take care of them from all over the world who check Vouchers must be purchased for continuously, repeating manual into Bra every two years. the Great Hall of Cheese and the procedures for the time it takes, Enoteca, while Taste Workshops like a fancier. Here Giovanni Fiori In the Great Hall of Cheese, you’ll and Dinner Dates must be booked of Guffanti in Arona will talk you find, among others, dairy farmers in advance. through a tasting of cheeses that and producers from this year’s he has matured himself. They will host country – – which To contact us: be served with a selection of wines you’ll be able to pair with a glass Slow Food from Borgogno & Figli of Barolo of wine from the Enoteca, offering via Mendicità Istruita, 14 (Cuneo), Brandini of La Morra (Cu- hundreds of Italian wines from the 12042 Bra (Cuneo), Italy neo), Fontanafredda of Serralunga Wine Bank in Pollenzo. tel +39 0 172 419611 (Cuneo) and Le Vigne di Zamò of fax +39 0 172 421293 Manzano (Udine). Also not to miss are the Street mail: [email protected] Food, Food Trucks, Beer Piazza or Piazza. CHLB01 Young boys, old school The Taste Workshops offer 35 di- 4 pm - Sala Liceo Scientifico verse events to guide you through The marked events indicate 25 € – Seats available: 60 the world of dairy , while the participation of Slow Food the Dinner Dates provide a unique Presidia or products The last decade has seen the Brit- opportunity to become acquainted respectively. To find out more ish cheese renaissance continue to with some of the best chefs throu- about these projects visit: grow. This tasting will gather to- ghout Italy and the world. What’s www.slowfoodfoundation.com gether three of the best new-wave more, the conferences provide an British cheesemakers and their opportunity to delve into the world cheeses, along with the buyer and Slow Food members receive a dis- of dairy in more detail. technical manager of British cheese count on all bookable events as well maturer/wholesaler Neal’s Yard as many other perks. The Biodiversity House also re- Dairy. Through a curated tasting For more information: turns with a variety of producers and discussion, we will encounter www.slowfood.com who will showcase a range of pro- the ways in which these produc- This program includes all events in ducts that will help us to better ers are all moving beyond ‘simply’ English. The full version in Italian understand mountain ecosystems using raw milk, and explore tech- can be found at and their direct and indirect in- niques used to make expressive www.cheese.slowfood.com/it 02 fluences on our lives. and unique cheeses from the milk ahead for British farmhouse cheese. ited discussion oftheexciting road of asinglefarm. Join usfor aspir cork, Astiandpassito). sions ofMoscato d’Asti (standard self. In accompaniment, three ver specially dedicated to theevent it and more besides,including acake take onthe classic cheesecake, ofItalian formaggi, asort ta aitre with unique recipes such astor occasion, Giovanni hascome up cheese inconfectionery. For the something ofatricky challenge: 2015 he’s beenasked to address of thesweet-toothed. At Cheese out every day, much to thedelight taste the specialties Giovanni turns Academy of Pastry Chefs), yo ucan Pasticceria Roberto(of theItalian Giovanni Cavalleri. At thefriendly the country’s greatchefs, pastry sparkling wine, ishometo oneof district, thecapital ofItalian acorta Erbusco ofthe Franci inthe heart 20 € – Seats available: 60 4 pm – Velso SalaIPC Mucci Sweet homeErbusco CHLB03 astragalo daapenerasicula. provola deiNebrodi eilmieledi E daipascoli sicilianiarrivano la con ilmillefioridialtamontagna. tagne piemontesi eilbitto storico il mieledirododendro dallemon- aquilano, ilmacagn sisposa con incontra ilmieledisantoreggia Il diCastel delMonte api, pascoli, pastori e formaggio. etro questi prodotti eillegame tra meglio labiodiversità vegetale di- saggio diterritorio percapire al buon latte e buon miele: un as- Dai buoni pascoli siottengono 25 € – Seats available: 60 4 pm - SalaMaschili Meadows the Produce ofMountain From Flower to Cheese: CHLB02 - - - - - Here you’ll also taste two-head protected by Slow Food Presidia. cheese madewithewe’s milk,both from , theonlystretched curd silicata to theVastedda delBelice Podolico from Ba es: from theclassiccow’s milk discover stretched its curd chees A journey through Southern Italyto 20 € – Seats available: 60 7 pm – SalaMaschili Curd FormsStretched inAllits CHLB05 tion withWhiskyClub Italia. malt to Irishpot still.Incollabora- whiskeys, from blended to single Cheesemongers, alongwithfour Sheridan, founders ofSheridans dan brothers, Seamus andKevin cheeses selected by theSheri- workshop you’ll taste four Irish splendor.teenth-century Inthis will restore thespiritto nine- its for new micro-distilleries that ducers are appearingwithplans are soaring andnew pro- exports riencing anew periodofglory: extinction, Irishwhiskey isexpe - raw milkcheese. After risking joying arevival: whiskey and products thatare currently en- A chance to discover twoIrish 30 € – Seats available: 60 7 pm – Scientifico SalaLiceo A New Era WhiskeyIrish andCheese… CHLB04 30 € – Seats available: 60 7 pm – Velso SalaIPC Mucci a HiddenTreasure CheesesThe ofAsturias, CHLB06 Southern Italianmicrobreweries. a selection of craft beers from The cheeses willbeserved with Gravina, also Slow Food Presidia. di Bufala Campana andPallone di ofbutter; serves aheart stretched curd enwrapsandpre ed Ciminà;Burrino, inwhichthe - - - - years andover. reserved to persons aged18 ince ofVicenza. Thetastingis of thedynamicandlively prov agricultural andcrafttraditions cheeses inthisdiscovery ofthe young grappas and goat’s milk and audacious combination of your sampling ofanintriguing trengo cigars willaccompany The smoke from Toscano Pas- with Club Amici delToscano. of Montegalda incollaboration and DistilleriaFratelli Brunello cigars, of La Capreria courtesy cheese and,ofcourse, Toscano A tasting dedicated to grappa, 15 € – Seats available: 30 9 pm – Stand SigaroToscano Company ofaToscano A Tour ofVeneto inthe CHSG01 wines. andsweetturian dry ciderand Slow Food Ark ofTaste, withAs- Casín, arecent additionto the you’ll taste aselection, including conscientious affineurs. Here and inthecellars ofthemost are beginningto staronmenus workshop, Asturiancheeses connoisseur andthehostatthis Enrique Ojanguren, acheese but now thanksto peoplelike were reserved to anelectfew, Peninsula. Until recently they well-known across theIberian prevented themfrom becoming but geographicisolation its has great rawmilkcraftcheeses, has always beenfamous for its The Spanish region ofAsturias - 03 cheese 2015 04 slow sparkling winesfrom Franciacorta. will be accompanied throughout by ning underway, andthedinneritself ium food products to gettheeve- lavish buffet of Slow Food Presid- Albergo dell’Agenzia willlay ona fected by therespective chefs.The cheese recipes revisited andper- from theirareas oforigin,including ner menu willfeature typicaldishes Slow Food osteria guide. Thedin- ed the coveted symbol in the from , all regularly award- Romagna, andDispensa Pane eVini tino, Amerigo dal1934 from Emilia canda delleTre Chiavi from Tren- Food Chefs’ Alliance project: Lo- come three osterias from theSlow dell’Agenzia diPollenzo willwel- in the1830s,historic Albergo Built by Carlo ofSavoy Alberto Seats available: 80 60 €/50 €Slow Food members Pollenzo 8.30 pm – Albergodell’Agenzia, dell’Agenzia diPollenzo “Allied” with the Albergo Snail-Symbol Restaurants Historical Three CHAP01 regards food, theagreement seeks democracy andsustainability. As the treaty of touch the very heart right no. Thereasons for opposing the United States hasbeenanout- and Investment Treaty with (TTIP) izens to the Transatlantic Trade The response ofEuropean Cit- Libertà Pretura - Piazza Caduti perla am 10 – Salaconferenze Cortile and OurDailyFood and Investment Partnership Transatlantic The TTIP: Trade Conferences Dinner Dates is the European situation evolving? tive? Whatdoinsidersthink?How themselves andbecome competi- scale producers to differentiate may bearesource to enablesmall- ply chainandindication oforigin quality, therevival ofthelocal sup- capacities. To whatdegree can stock farms withhuge productive have to face competition from live- to small-scale producers, whonow munity. This poses anew challenge market inside the European Com- system has given way to the free Since April 1, 2015, themilkquota Pretura - Piazza Caduti perlaLibertà 4 pm – Salaconferenze Cortile for the Future? But What are the Prospects Goodbye to MilkQuotas! ing alimitation? source beprevented from becom- over simplification? How can a re- for bemadeto quality prevail be pure white. How can the case prefer by-products milkandits to er, since uninformed consumers rewarded with fair prices, howev pursuit isnot ofquality always as butter, yogurtandcheese. The pears inprocessed products such yellow. Thesame richnessreap- which varies from white to straw compositionits andappearance, tritional substances thatmodify andaromaticpigments andnu- of vegetation, give cow’s milk es andherbsatdifferent degrees rich indifferent speciesofgrass- The biodiversity ofthemeadows, Pretura - Piazza Caduti perlaLibertà noon 12 – Salaconferenze Cortile and Hay Shades ofYellow: Milks,Prices behind closed doors? on our food ofatreaty discussed But whatare thepossibleimpacts lations, atpresent very different. monizing European and US regu- to favor transatlantic trade by har - - Viaggi. Willy Fassio, founder ofTucano tains sustainable network, and Dislivelli association, Sweet Moun- mountains inthecompany ofthe Conversations on travel and the 5 pm – Biodiversity At Five inthe Evening… inhabitants. its spect for thehealthofsoil and semaking skill;italso demandsre- more thanjustpastures andchee- sion. Making good cheese takes cides, chemicalandero fertilizers - a few decades to killitwith pesti- centimeters soil, offertile but only It takes 2,000 years to create 10 milk thatmakes acheese unique. fore alsoof thevarietyandquality of grasses inapasture, andthere- anteeing thevarietyandquality under our feet isessential to guar- each other, but thelivingmaterial cheese have nothing to dowith It mightseem asthough soil and 3 pm – Biodiversity House Cheese andSoil chef, paired withamountain wine. prepared by aSlow Food Alliance diversity whilesampling food Hear stories ofhigh-altitude bio- pm 12 – Biodiversity House AperitivoMountain Biodiversity House Ethiopia who breeds Pezzata Mo - Ideo Gudeta, ayoung woman from Saint-Marcel (Aosta), andAgitu an altitude of1,350 inmeters in of Le Chevre Hereuse, afarm at tough.going gets Ruben Lazzoni positive approach, even when the 30-year-olds oftoday, maintaina and savoir faire typicalofthe equipped with all the knowledge day long,but these youngsters, is hard anditkeeps you busy all top-quality cheese. work Dairy mals, whose milkthey use to make They love andcare for theirani- ed to live inharmonywithnature. They’re young andthey’ve decid- 20 € – Seats available: 60 1 pm – SalaMaschili World ofDairy Up-and-Coming inthe Italians CHLB08 told inAustria. from- HermannBerch vorarlberg the Ark ofTaste, andBergkäsedi Valley inSlovenia, aproduct on by The cheese will be accompanied protected by Slow Food Presidia. Grappa dimalga from , all no Alto Adige andMorlacco del from theValle Aurina inTrenti- ,Graukase for tasting,Formadi Frant from the depopulation oftheAlps.Up mountain economy andhelpavoid cheeses thatpromotevirtuous the and withacomparison of Italy,areas ofNortheast A tastingdedicated to theborder 25 € Taste Workshops September 19 Saturday, 1 pm – CheesesBorder East ofthe CHLB07 from the Soca-Isonzo tolminc from theSoca-Isonzo

Sala Liceo ScientificoSala Liceo

“ production ofcheese known as in thefirstplace, whichishow the on the palate than they had been the cheeses were more pleasant ace. Whenthey were uncovered, covering themwithgrapepom- advancing Austro-Hungarians by spoils of war were hidden from the to. Thefew cheeses leftfrom the the famous retreat from Caporet- left bankoftheRiver Piave during es withalcohol, originated onthe the methodof“inebriating”chees- Tradition”, hasitthat “ubriacatura 20 € – Seats available: 30 4 pm – WineBank, Pollenzo Tales ofTipsy Cheeses Superciuk: CHB02 to dish. designingaperfect and food culture, willcontribute who, through theirexperiences and Italian starred chefs Martino sight ofpastamaker Pastificio Di This isthanksto theprecious in- pairings ofpastaandcheese. per), we willdiscover the best e Pepe” (cheese andblackpep- historical Roman recipe, “Cacio variations. withthe Beginning piction thatrecounts regional gastronomy and present a de- the wholespectrum ofItalian or stringy – to bringtogether are delicate, intense, creamy of milkproducts – those that be united withdifferent forms pasta-maker GragnanoIGPwill the manyforms ofpastafrom Straight, concave orwithholes, 30 € 1 pm – Sala IPCVelso Mucci of Milk Forms ofPasta Meet Forms CHLB09 about atthisworkshop. two ofthefour stories you’ll hear of extinction,inTrentino, provide abreedchena goats, ontheverge ”,imbriago or“drunk”, began. This (Cremona) withhiscow’s cheese; Lago Scuro inStagno Lombardo cheese; Luca Grasselli ofCascina Borgomale (Cuneo) withhissheep’s Silvio Pistone ofCascina Pistone in is dedicated to four such people: what they produce. Thisworkshop by hand,andthey live by selling lated places, they milktheiranimals flock oftheir own, they live iniso handed down. They own aherd or imposed onthem,without itbeing istence; naturally, without havingit who have opted for adifferent ex eryday living.Yet there are people ogy, noise …allthefrenzy ofev Cell phones, machinery, technol 25 € – Seats available: 60 4 pm – SalaMaschili Resistance Existence,Natural Natural CHLB11 restaurant Rasoterra. chosen by theBarcelona vegetarian selection ofCatalan naturalwines up for tastingwillbeserved witha tell you allabout them.Thecheeses finest restaurants in Catalonia, will bution company thatsupplies the small cheese maturinganddistri- cesc Portet a ofCaseus Affinadors, rest ofSpain. Inthisworkshop, Fran- becoming areference pointfor the changing, andCatalan cheeses are some timenow thingshave been from neighboringFrance. But for exceptions, ittended justto copy andpersonality.style Withafew cheeses without awell-defined For years Catalonia hasproduced 30 € – Seats available: 60 4 pm – Scientifico SalaLiceo Cheeses Independence for Catalan CHLB10 wines they are matured in. and , served withthe est cheeses inVeneto, age ofdiscovery amongthetipsi- workshop will take you on a voy - - - - - 05 cheese 2015 06 slow Crucitti, the“Cheese Storyteller.” sis ofHoney, andMaria Cristina ontheSensoryAnaly of Experts Dario Pozzolo oftheNational Roll Gianni Basso for Sigaro Toscano, accompanied along the way by ofDarioPozzolo. You’ll be ofPaitin andthe the Barbaresco gio cheese ofSoc. Ag. LaBruna, the PDOCastelmagno d’alpeg- Antica Tradizione willmeet cano rience inwhichtheSigaro Tos - memory.sensory A unique expe- ings andreawaken our dormant characteristics ofour surround- A pleasure trip to rediscover the 15 € – Seats available: 30 6 pm – Stand Sigaro Toscano A Taste Analysis of…Sensory CHSG02 tion. produc indairy - cultural expertise women andtheirsocial, local and get-together will explore therole of ata’s delleMadonie. This Cilento and,inSicily, GraziaInvidi- Filomena Merola’s Cacioricotta del waiting for you intheSouth willbe Caciocavallo diAgnone, while zo, you’ll sample Serena DiNucci’s co, , for Maria Pia’s.- InAbruz gentoni’s , theninPicinis- off in to taste Angela Sar- her Macagn, after whichyou’ll stop Manuela CerutiNorth, willpresent their stories. Setting out from the ers from all over Italy will tell you this tasting,sixfemale cheesemak symbolic nature that has to offer. In milk isoneofthemostprecious and The bondbetweenwomen and 20 € – Seats available: 60 4 pm – Velso SalaIPC Mucci Milk Maids CHLB12 Bagnoli Irpino(Avellino). Agricola delPecorino in Sara Moscariello ofCooperativa (Asti) with his goat’s cheese; and Enrico Rossello ofRoccaverano

- - and theGarganica ofPuglia. of theGirgentana sheepofSicily head south to take inthecheeses but not least,theworkshop will breed on the Ark of Taste. Last sheep, anendangered Tuscan with themilkofGarfagnina for tasting,thecheese made gasca sheepinLiguria. Also up made from themilkof Bri sheep inPiedmont;andToma, with themilkofFrabosana in Lombardy; ofSaras, made with themilkofOrobica goat Formagin andMatuscin, made this meeting with producers of to ofcheese? atype Find out in tected by aSlow Food Presidium What tiesananimalbreed pro 20 € – Seats available: 60 7 pm – SalaMaschili Ewe’s andGoat’s MilkPresidia Breeds andCheese: CHLB14 blue cheeses. white withaselection rum of vodka, agrappaandeven a you’ll sample anItaliangin,a too.spirits In thisworkshop is thatItalyproduces excellent people don’t realize, however, over recent years. Whatmany range of gins on offer in bars Just thinkoftheincrease inthe classic andinnovative cocktails. straight orasaningredient in for foreign products to serve are constantly onthelookout ers, famous andnot so famous, growing- inItalywhere bartend Interest for theworld is ofspirits 30 € – Seats available: 60 7 pm – Scientifico SalaLiceo Meet Blue Cheese Spirits Italian CHLB13 aged 18years andover. The tastingisreserved to persons

- - 15 € – Seats available: 30 9 pm – Stand Sigaro Toscano Contratto with Sigaro Toscano Let’s Agree to a... CHSG03 Slow Food’s Italian beersguide. Eugenio Signoroni, editor of cooked by aspecialguest chef: a taleggioandlicorice risotto with cheeses, local produce and zo, Cuneo). They’ll beserved (Vercelli) andLe Baladin (Pioz- Novara), Birrificio Sant’Andrea from Croce diMalto (Trecate, with atastingoffour beers, you’ll explore thismicro-niche of therecipe. Inthisworkshop rice anduse itproperly aspart brewer to choose goodquality duce. It’s obviously upto the to gowithlocal dishesandpro- triguing enhancement for beers Rice issometimes used asanin- 25 € – Seats available: 60 7 pm – Velso SalaIPC Mucci of Ferment, from Pintto Plate Rice inaState CHLB15 persons aged18years andover. tasting. Thetastingisreserved to lead you through thisengrossing celli andFederico will Boglione Giorgio Rivetti, Stefano Fanti the creations of Caffè Converso. tail, followed by dulcis infundo, red vermouth andaFernet cock pas dosè 2010sparklingwine, scano Originale with For England in 1838. Here you’ll smoke aTo Converso, whichopenedinBra cano invented in1815, andCaffè established in1867, Sigaro Tos Contratto wine cellar in Canelli, bols ofhistorical excellence: the traditions meetinthree sym Great Tuscan andPiedmontese - - - - - Via Fossano Pollenzo 21, 8.30pm – Albergodell’Agenzia, the Prince ofAsturias Fran Heras: CHAP02 Dinner Dates men to overcome obsta- certain tions, municipalities and herds- imagine apactbetweeninstitu- this business? Isitpossible to ciated. So whatisthefuture for are not always adequately appre - linked to farming yet products its the Alpineregion isinextricably cultures, economy andtourism: without pastures? Landscapes, What would theAlpslooklike Via Principi 10am – SalaCRB Saturday, September 19, 2015 Help the Future ofPastures? CanWhat KindofAgreements Conferences 70 €/60 €Slow Food members duced intheprincipality. sic” dishes featuring cheese pro- be treated to anumber of“clas- Barcelona. At this dinner you’ll manages inhishometown and tavernas Fran hasopenedand trons whopackthetwoLlamber a well-known fact for thepa- dishes withalighttouch. Asis ingredient-driven traditional Freixa’s—Fran serves revisited, from Ferrán Adriá’s to Ramon many distinguished kitchens— of Avilés, with experience in ish region ofAsturias.Anative food inthelovely Span northern - edly represents thefuture of Francisco “Fran” Herasundoubt- Seats available: 80

questions and others besides. questions andothers besides. will attempt to answer these life ofanimals?Thismeeting much can humans influence the of farmed animals?And how oflifea quality superior to that in a wild state or at pasture enjoy with wellfare? Doanimalsliving But isfreedom really synonymous be enjoying optimal conditions. freely atpasture would appearto To theconsumer, animalsliving Libertà Pretura, Piazza Caduti perla 4pm – Salaconferenze Cortile Welfare? forCriterion Judging Animal Is Freedom the Most Effective Animals andthe Alps: resource.tional who argue thatitisabasicnutri- children and adults and those milk isn’t asuitable foodstuff for is openbetweenthose whothink only inearlyinfancy. Thedebate human beingsshould drinkmilk believe that, like other mammals, throughout theirlifetimes. Others born andmanypeopledrinkit Milk isour first food when we are per laLibertà Pretura, PiazzaCortile Caduti noon 12 – Salaconferenze Milk: Yay orNay? Giorgio Ferrero. ter for Agriculture for Piedmont, farmers andtheRegional Minis- farming? We speakto mayors, promote theproducts ofAlpine and how can we adequately to ensure effective partnerships cancles? Whatelements help Biodiversity House Atlantic. making ontheother sideofthe places linked to cheese quality - traditions, skillsand artisanal tina. Ajourney to discover the semakers from andArgen - A meetingwithraw-milk chee- 5 pm – Biodiversity At Five inthe Evening… small-scale cheesemakers. designed to meettheneedsof present thefirst fermenting vat milk. GiampaoloGajairinwill from theirownown starters Cheesemakers can make their cheese, but there isasolution. can flatten ofa out thequality Commercial cultures starter 3 pm – Biodiversity House Starter’s Orders! chef, paired withamountain wine. prepared by aSlow Food Alliance diversity whilesampling food Hear stories ofhigh-altitude bio- pm 12 – Biodiversity House AperitivoMountain 07 cheese 2015 08 slow ered again. So we’ve put togeth- lost, they can never berecov productsother have dairy been to make traditional cheeses and sus. Once theskillsnecessary Basque pastures to theCauca- meadows oftheAlps,from the mountains oftheBalkans to the whole communities, from the the cultures andidentitiesof and techniques thatbelongto it we riskforever losing flavors risk ofextinction,andalongwith The craftofcheesemaking is at 25 € – Seats available: 60 Young Cheesemakers of theWorld of the World Young Cheesemakers CHL16 appellations from theValtellina. examples from some ofthebest course beonasimilarlevel, with highest quality. Thewineswillof culture, sustainable andofthe represent anew mountain agri- ilar to Taleggio) andbranzi— strachitund (a blue cheese sim- (all Slow Food Presidia), plus heritage and Valtorta Agrì chino from the Orobiche valleys, mountain cheeses—Stracnary - of the Orobie. These extraordi- cheeses, known asthePrinces backdropperfect for five royal Carlo makingthemthe Alberto, Wine Bank, were built by King zia diPollenzo, now hometo the The historic cellars oftheAgen - 25 € – Seats available: 30 11 am – WineBank, Pollenzo and Valtellina Reds PrincesThe ofthe Orobie CHB03 Taste Workshops September 20 Sunday, - Cabernet andPiglio Cesanese. with twolocal red wines, Atina cheeses, whichwillbepaired of four milks willprecede the rolo Cacio and Rosina. Atasting ium; San Vittore Conciato; Mo- aSlowMarzolina, Food Presid- of ancientskillsandtraditions: fourtry cheeses, eachtheresult cellent raw-milk cheeses. You’ll buffalo milk is used to make ex where sheep, goat,cow and Ciociaria, southeast ofRome, cal cheesemaking traditions of An exploration ofthehistori- 20 € – Seats available: 60 1 pm – Velso SalaIPC Mucci Four Milksfrom Ciociaria CHLB18 vallo from theGargano. white cow andPodolica cacioca - no Reggiano from the Modenese nina milkfrom , Parmigia- fresh cheeses made with Caban- ciocavallo from Sicily, aswell as pina cow to -breed ca- from the milk of the Grigio Al- tains ofTrentino-Alto Adige the cheeses madeinthemoun- but little-known products, from shop, anexploration ofexcellent You’ll discover theminthiswork with excellent qualities. sensory only smallquantitiesofmilk,but grey orwhite coats, produce These hardy breeds, withbrown, 20 € – Seats available: 60 1 pm – SalaMaschili Presidia from the Alpsto Sicily Well-Bred Cheeses: Cow’s Milk CHLB17 this ancientcraft. of thepeoplewhoare protecting ages and stories that tell the tale network, to explore flavors, im- semakers from the Terra Madre er aworkshop withyoung chee- - - cows. cows. duced with100% milkfrom Salers Nectaire, Salers andCantal, pro- joy anexceptional tastingofSaint diet and milk use. Come and en- in regards to agriculture, which respectsastrict set ofrules vergne) cheese-aging fellowship, the creation oftheArvernes (Au- traditional producers. Thisledto here, tothe protect andsupport affineur, setupa cave d’affinage In 2013, HervéMons,’s best serious impactoncheese quality. ductiona specifications have had centuries, large holesinthepro- niques have beenpassed down for cheesemaking traditions andtech- and Cantal. Despite thefact that such asSaint Nectaire, Salers country’s mostfamous cheeses, Auvergne ishometo some ofthe The southern French region of 30 € – Places available: 60 4 pm – Scientifico SalaLiceo AuvergneThe Fellowship CHLB19 Masciarelli. with aselection ofwinesfrom Tavole Accademiche andpaired made by thestafffrom Pollenzo’s salted butters served withbread sample aselection ofplainand festo for thereturn ofbutter. You’ll now they have produced amani- “Burro delleAlpi”sinceand 1784, ly have beenmakingtheirfamous torical identity. TheBrazzale fami- and aproduct withastrong his- is aclassicingredient incooking Vilified by moderndiets, butter 20 € – Seats available: 30 4 pm – WineBank, Pollenzo Butter IsBack CHB04 and Sicily—are producing ex like Piedmont,Lombardy, Lazio makers in other Italian regions— and more farmers andcheese - cheese’s spiritualhome, more Though Campania isthe 25 € – Seats available: 60 4 pm – SalaMaschili diBufala Mozzarella All-Italian CHLB20 2014. for twomonthsandonemadein tween amountain aged To conclude, a comparison be- duced atthefoot ofMontBlanc. in Pila,andlow-fat yogurtpro- Aosta cheeses whichagesits near cheeses from asmalldairy fascinating pressed-curd goat’s the local biodiversity of flora, tomastry whose scents reflect Paradiso nationalpark.You’ll Gressoney Valley andtheGran you to thepristinelandscapes of grances andflavors to transport the Valle d’Aosta, allowing fra- pastures andsteep slopesof Come explore themountain 20 € – Seats available: 60 4 pm – Velso SalaIPC Mucci A Ticket to Valle d’Aosta CHLB21 regions oforigin. sanal beers from the cheeses’ - while sampling winesandarti producers,stories ofvirtuous mozzarellas andhearthe terful tainability. You’ll taste five mas- with afocus andsus onquality - cellent buffalo-milk mozzarella, - from Maison Steinbruck. Comté andthree Champagnes beer from Franche-an artisanal pairings: a from Normandy, ing andeffervescent beverage ent Comtés, alongwithsurpris- this workshop, you’ll taste differ- fruitières) andtheagingtime. In the cooperative dairiescalled duction place (thelocation of son (summer orwinter) thepro- change depending on the sea- whose flavors andfragrances Francecheese from northeast Comté isaraw-milk cow’s 35 € – Seats available: 60 7 pm – Scientifico SalaLiceo Comté andBubbles In Sparkling Agreement: CHLB22 those over 18only. cigars. Thetastingisopento with Sigaro Toscano Originale an inspiringworkshop together cocktails. They will feature in Caraibi withtheirextraordinary tobacco, andtheCompagnia dei a cheese madewithKentucky celli, whose products include ria; cheesemaker Oc- Beppino Esposito, thefamous Brapizze- series ofbignames:Gennaro space willbetaken over by a The Club Amici del Toscano 15 € – Seats available: 30 4 pm – SigaroToscano Stand jamsession Pizza CHSG04 the same countries oforigin. will bepaired from cheeses from Achel to Westmalle. The beers classics, from of the Belgian (), without forgetting some Spencer (USA) andTre Fontane (Austria), (), Zundert pist beersbrewed by Engelszell self. We’ll discover thenew Trap- United States andeven Italyit- Trappist beers from Austria, the ple know you can also sample mous worldwide, but few peo- Belgium’s Trappist beersare fa- 25 € – Seats available: 60 7 pm – Velso SalaIPC Mucci Beers World’sThe (New) Trappist CHLB24 and vintages. Barolo from different producers ages, paired withglasses of tain-made cheeses ofdifferent you’ll taste aselection ofmoun- migiano Reggiano consortium, ing conditions. Led by thePar- and theexcellent cattle-farm- to 800 meters above sea level pastures located ataround 700 thanks to themeadows and have produced excellent results, and half ofthe20thcentury Apennines began inthefirst giano production to theEmilian to bring Efforts Parmigiano Reg- 35 € – Seats available: 60 7 pm – SalaMaschili Reggiano andBarolo ParmigianoMountain Haute Encounters: CHLB23 09 cheese 2015 10 slow ing isopento those over 18only. by Stefano Fanticelli. Thetast ny the tasting, which will be led Tradizione cigars willaccompa blue cheese. Toscano Antica bacco leaves, andBriacacio, a and smoked withKentucky to of theClub Maledetto Toscano reserve pecorino, madeinhonor Andrea Magi, like the numbered of acclaimed cheese affineur tucky, paired with the creations Xyauyù, Barrel, Fumè andKen present his“meditation” beers, Teo Musso ofLe Baladin will 15 € – Seats available: 30 9 pm – Stand SigaroToscano Say Cheese… CHSG05 - - - - duction, but thepeopleinthese itage ofcultures andfood pro- home to anextraordinaryher - The AlpsandtheApennines are per laLibertà conference room,Piazza Caduti pm 12 – Pretura Cortile Relaunching “Other” Lands for andProjects Products Stories: Mountain Conferences secrets for him. he claimsthatcheese holdsno lic toilet inClapton. Swiss, Being Brooksby’s Walk inaformer pub - out onanew adventure, opening here. Giorgio recently leftto set Ripper’s victimsdrankregularly alfields, itis said thatJackthe East London gastropub nearSpit- inJune2012.Ahistorical Bells li, 31, took over thekitchen atTen don, Swiss-Italian Giorgio Ravel- chelin-starred inLon Ledbury - Europe, including atthetwo-Mi- After various experiences around Seats available: 70 60 €/50 €members Emanuele 9, Pollenzo 8.30 pm – Piazza Vittorio A Swiss inEast London CHAP04 Academic Tables lenges they face. ing inSpain today andthechal- to thepanoramaofcheesemak sector willintroducethe dairy us from inarians andother experts scale producers, farmers, veter- country atCheese 2015; small- and hygiene. Spain istheguest taken conception offood safety standardization, thanksto amis- however, isunderthreat from of this land. Thisbiodiversity, the manyidentitiesandcultures to Iberiancheesemaking skilland traditional varieties bearwitness that produce them.Around 200 are asvaried asthelandscapes Canary Islands,Spanish cheeses the volcanic landscapes ofthe From theAsturianpastures to per laLibertà conference room,Piazza Caduti 4 pm – Pretura Cortile Say Cheese inSpain Quesos? Two Hundred Ways to scale mountain cheesemakers. networking together thesmall- pastures andlocal breeds and mountain dairies,protecting the ers andherders whowork in Cheese defends thecheesemak the future ofthese places? Slow generations whoare investing in and to promote thework ofnew choose to stay inthemountains farmers andfood producers who tools can beused to protect the challenges onadailybasis.What environments must face many - - Includes atasting. roasting techniques. and use different processing and (from islandsto highmountains) ofspeciesandenvironments ety unique coffees come from a vari- andHonduras. These Tomé, da, Mozambique, São sidia coffees from Ethiopia, Ugan- Discovering theSlow Food Pre- 5 pm – Biodiversity At Five inthe Evening… Includes atasting 3 pm – Biodiversity House Goodbye Sheep chef, paired withamountain wine. prepared by aSlow Food Alliance diversity whilesampling food Hear stories ofhigh-altitude bio- pm 12 – Biodiversity House AperitivoMountain Biodiversity House ples ofsheep’s milkcheeses. sampling some excellent exam fessionals from the sector while discussing theproblem withpro this slow, tragic decline? We’ll be down. Whatcan we doabout lamb consumption is also going ized breeds goesto waste and sheep, the wool of non-special falling, fewer herders milktheir in Italy. Thenumber ofanimalsis farming is in crisis, and not just out sheep’s milkcheeses? Sheep would world bewith thedairy without flocksofsheep? What What would thelandscape be

- - - - www.slowfood.com For moreinformation: as well asmany other perks. a discount onallbookable events Slow Food receive members 11 cheese 2015 12 slow with alocal cheese. and offer a beer to taste, paired will talkabout theirlocal area Kauss inPiasco. Each brewer di Sopra, Troll inVernante and Graglia, Foglie d’Erba inForni del BorgoinBorgorose, Elvo in ze, inVillarPerosa, Beba Birra tain” breweries: Aleghe in Coaz - Come andexplore seven “moun- 25 € – Seats available: 60 1 pm – SalaMaschili Beers Mountain CHLB26 product.a quality able to offertheir fellow citizens who are fighting every day to be we’ll meetsome cheesemakers milk products. Inthisworkshop, completely forbid thesale ofraw- Canada andAustralia, restrict or countries, like theUnited States, is banned?Thelawsofmany if theprocessing ofrawmilk interesting. But whathappens cheese more tasty, complex and ture andrendering thefinished the grasses andflowers ofapas- and flavors ofaplace, reflecting captures thetypical fragrances raw-milk cheeses? Raw milk to saveWhy isitso important 25 € – Places available: 60 1 pm – Scientifico SalaLiceo Wanted: Raw-Milk Cheeses CHLB25 Taste Workshops September 21 Monday, most promising proponents of ceptional talent,heisoneofthe bitious, determined andwithex best Italianchefunder30. Am won acontest thatnamedhim rant in Verbania, and he recently lin-starred Piccolo Lagorestau sous chefatthetwo-Miche Paolo Griffa was Marco Sacco’s the coming years. At just 24, sure to behearingmore ofitin Remember thisname, asyou’re Seats available: 70 60 €/50 €members Emanuele 9, Pollenzo 8.30 pm – Piazza Vittorio ToBeyond and Infinity Paolo Griffa: CHAP05 Academic Tables snail intheSlow Wineguide. wines from wineriesawarded a the blend,allpaired withwhite a tasting of the cheeses used in tables, andwillbepreceded by sonal Slow Food Presidia vege- breads andsea- with artisanal ages. Thefondue willbeserved and differentthe highest quality of carefully selected cheeses of cial fondue, madewithablend fineur, willbepreparing aspe- Hervé Mons, France’s best af andeducational. entertaining to thejoys ofconvivality, both an unmissable event, a paean the nexteditionofCheese with We’ll be saying goodbye until 30 € – Places available: 60 1 pm – Velso SalaIPC Mucci Fondue Chez HervéMons CHLB27

- - - - - per laLibertà conference room,Piazza Caduti 2 pm – Pretura Cortile inthe Industry Migrants Dairy Conferences through themanyforms ofmilk. taking usonafascinating journey a problem, however, andhe’ll be sees thisasastimulus ratherthan nately: Hedoesn’t eatcheese. He sine. Hehasonedefect, unfortu Italianhautecontemporary cui as to reduce waste. waste. reduce to as re-evaluating lesser-known cutsso less meatofbetterand quality change indirection, consuming Slow Meatcampaign suggests a our healthandanimalwelfare. The product quality, theenvironment, duction of meat is detrimental to sustainable. Thefast, cheappro eat meatatthecurrent levels isun The figures are clear: continuing to per laLibertà conference room,Piazza Caduti 4 pm – Pretura Cortile Good, Clean andFair Meat Enough IsEnough: Choosing periences andchallenges. from themabout theirstories, ex wise disappear. We’ll hear directly alive traditions that would other ence makes itpossibleto keep the difficult conditions,their pres hard to find workers because of mountain dairies,where itcan be ing thecowsheds andmilking. In like caring for animals,manag jobs thatrequire specialization, as they are often familiar with tribution to Italy’s industry, dairy makeconMigrants animportant ------Includes atasting. nature. their artisanal sumers, without compromising nomically sustainable for con- cheeses thatare safe andeco- dition can continue to produce ensure thattheguardians oftra- to promote cheeses and artisanal andMacedonia inorder Italy iscollaborating withSpain, Erasmus Plus project, Slow Food ofthe ing theircheeses. Aspart comes to producing andsell- significant challengeswhenit have incommon? They allface and twocandidate countries members oftheEuropean Union What dotwolong-standing 3 pm – Biodiversity House and Europe Small-Scale Cheese Production chef, paired withamountain wine. prepared by aSlow Food Alliance diversity whilesampling food Hear stories ofhigh-altitude bio- pm 12 – Biodiversity House AperitivoMountain Biodiversity House • • • • • Monday 21 • • • • • Saturday andSunday 19 20 Friday 18 Opening Times • • • • •

Enoteca 11am – 8pm Enoteca 11am – 11pm Pizza Piazza11am – 8pm Street Food 11am – 8pm Piazza11am Beer – 8pm Great Hall ofCheese and Cheese Market am 10 – 8pm Pizza Piazza11am – 11pm Street Food 11am – 11pm Piazza11am Beer – 11pm Great Hall ofCheese and Cheese Market am 10 – pm 10 Enoteca pm 12.30 – 11pm Pizza Piazza11am – 11pm Street Food 11am – 11pm Piazza11am Beer – 11pm Great Hall ofCheese and Cheese Market am 10 – pm 10

Contact Slow Food BODÀ - Graphic Design Cheese 2015 SlowFoodHQ SlowFoodHQ #Cheese2015 SlowFoodInternational Follow us: Mail: [email protected] Fax (+39) 421293 0172 Tel (+39) 419611 0172 Bra12042 (Cuneo), Italy Via MendicitàIstruita, 14 www.boda.it 13 cheese 2015 CHEESEA JOURNEY TO MOUNTAIN PASTURES 2015

Technical sponsors

Marchio Bormioli Rocco: Colore Pantone Rosso 485 100% C, quadricromia Magenta - 100%Yellow 3 ottobre 2003

• per ingrandimenti: da 300 mm a 3.000 mm

• marchio standard: da 25 mm a 299 mm

• per riduzioni: da 24 mm a 12 mm

• per riduzioni particolari: da 10 mm

Environmental partners

With the support of Setup Graphic Design

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www.slowfood.com