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CHEESE 18-21 a JOURNEYTOMOUNTAINPASTURES 2015 September Wfood.Com Br A, Italy

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CHEESE 18-21 a JOURNEYTOMOUNTAINPASTURES 2015 September Wfood.Com Br A, Italy An event by CHEESE September 2015 Bra, Italy 18-21 am A JOURNEY TO MOUNTAIN PASTURES r og r P www.slowfood.com Official Partners 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 cheeses 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 Slow Food 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 – Spain – 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 Pizza 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 biodiversity, while the participation of Slow Food the Dinner Dates provide a unique Presidia or Ark of Taste 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 of a single farm. Join us for a spir- CHLB04 The Spanish region of Asturias ited discussion of the exciting road Irish Whiskey and Cheese… has always been famous for its ahead for British farmhouse cheese. A New Era great raw milk craft cheeses, 7 pm – Sala Liceo Scientifico but its geographic isolation has 30 € – Seats available: 60 prevented them from becoming 2015 cheese CHLB02 well-known across the Iberian From Flower to Cheese: A chance to discover two Irish Peninsula. Until recently they the Produce of Mountain products that are currently en- were reserved to an elect few, Meadows joying a revival: whiskey and but now thanks to people like 4 pm - Sala Maschili raw milk cheese. After risking Enrique Ojanguren, a cheese 25 € – Seats available: 60 extinction, Irish whiskey is expe- connoisseur and the host at this riencing a new period of glory: workshop, Asturian cheeses Dai buoni pascoli si ottengono exports are soaring and new pro- are beginning to star on menus buon latte e buon miele: un as- ducers are appearing with plans and in the cellars of the most saggio di territorio per capire al for new micro-distilleries that conscientious affineurs. Here meglio la biodiversità vegetale di- will restore the spirit to its nine- you’ll taste a selection, including etro questi prodotti e il legame tra teenth-century splendor. In this Casín, a recent addition to the api, pascoli, pastori e formaggio. workshop you’ll taste four Irish Slow Food Ark of Taste, with As- Il canestrato di Castel del Monte cheeses selected by the Sheri- turian dry and sweet cider and incontra il miele di santoreggia dan brothers, Seamus and Kevin wines. aquilano, il macagn si sposa con Sheridan, founders of Sheridans il miele di rododendro dalle mon- Cheesemongers, along with four tagne piemontesi e il bitto storico whiskeys, from blended to single CHSG01 con il millefiori di alta montagna. malt to Irish pot still. In collabora- A Tour of Veneto in the E dai pascoli siciliani arrivano la tion with Whisky Club Italia. Company of a Toscano provola dei Nebrodi e il miele di 9 pm – Stand Sigaro Toscano astragalo da ape nera sicula. 15 € – Seats available: 30 CHLB05 Stretched Curd in All its Forms A tasting dedicated to grappa, CHLB03 7 pm – Sala Maschili cheese and, of course, Toscano Sweet home Erbusco 20 € – Seats available: 60 cigars, courtesy of La Capreria 4 pm – Sala IPC Velso Mucci and Distilleria Fratelli Brunello 20 € – Seats available: 60 A journey through Southern Italy to of Montegalda in collaboration discover its stretched curd chees- with Club Amici del Toscano. Erbusco in the heart of the Franci- es: from the classic cow’s milk The smoke from Toscano Pas- acorta district, the capital of Italian Caciocavallo Podolico from Ba- trengo cigars will accompany sparkling wine, is home to one of silicata to the Vastedda del Belice your sampling of an intriguing the country’s great pastry chefs, from Sicily, the only stretched curd and audacious combination of Giovanni Cavalleri. At the friendly cheese made with ewe’s milk, both young grappas and goat’s milk Pasticceria Roberto (of the Italian protected by Slow Food Presidia. cheeses in this discovery of the Academy of Pastry Chefs), yo ucan Here you’ll also taste two-head- agricultural and craft traditions taste the specialties Giovanni turns ed Ciminà; Burrino, in which the of the dynamic and lively prov- out every day, much to the delight stretched curd enwraps and pre- ince of Vicenza. The tasting is of the sweet-toothed. At Cheese serves a heart of butter; Mozzarella reserved to persons aged 18 2015 he’s been asked to address di Bufala Campana and Pallone di years and over. something of a tricky challenge: Gravina, also Slow Food Presidia. cheese in confectionery. For the The cheeses will be served with occasion, Giovanni has come up a selection of craft beers from with unique recipes such as tor- Southern Italian microbreweries. ta ai tre formaggi, a sort of Italian take on the classic cheesecake, and more besides, including a cake CHLB06 specially dedicated to the event it- The Cheeses of Asturias, self. In accompaniment, three ver- a Hidden Treasure sions of Moscato d’Asti (standard 7 pm – Sala IPC Velso Mucci cork, Asti and passito). 30 € – Seats available: 60 03 to favor transatlantic trade by har- slow Dinner Dates Biodiversity House monizing European and US regu- lations, at present very different. But what are the possible impacts CHAP01 on our food of a treaty discussed Mountain Aperitivo Three Historical behind closed doors? 12 pm – Biodiversity House Snail-Symbol Restaurants “Allied” with the Albergo Hear stories of high-altitude bio- dell’Agenzia di Pollenzo Shades of Yellow: Milks, Prices diversity while sampling food 8.30 pm – Albergo dell’Agenzia, and Hay prepared by a Slow Food Alliance Pollenzo 12 noon – Sala conferenze Cortile chef, paired with a mountain wine. 60 €/50 € Slow Food members Pretura - Piazza Caduti per la Libertà Seats available: 80 The biodiversity of the meadows, Cheese and Soil Built by Carlo Alberto of Savoy rich in different species of grass- 3 pm – Biodiversity House in the 1830s, the historic Albergo es and herbs at different degrees dell’Agenzia di Pollenzo will wel- of vegetation, give cow’s milk It might seem as though soil and come three osterias from the Slow pigments and aromatic and nu- cheese have nothing to do with Food Chefs’ Alliance project: Lo- tritional substances that modify each other, but the living material canda delle Tre Chiavi from Tren- its composition and appearance, under our feet is essential to guar- tino, Amerigo dal 1934 from Emilia which varies from white to straw anteeing the variety and quality Romagna, and Dispensa Pane e Vini yellow.
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