The Slow Food Presidia
The cheese Presidia protect a unique cultural heritage: livestock breeds adapted over the centuries to their local terroir, high-mountain pastures and dairies, ancient knowledge and traditional production techniques.
The Presidia at Cheese will represent two continents (Europe and Africa) and around a dozen countries. The event offers a unique opportunity to sample rarities such as Bulgaria’s Tcherni Vit green cheese, Jämtland cellar-matured goat’s cheese from Sweden and Kenyan Pokot ash yoghurt.
Some new Presidia will be making their debuts at Cheese this year, like Alpziger (goat’s milk ricotta), Mascarplin (traditional goat’s cheese from the Bregaglia Valley) and Sbrinz d’Alpe (a hard cheese made only in Alpine dairies) from Switzerland; Mavrovo-Reka mountain cheeses from Macedonia, including a raw sheep’s milk feta and Kashkaval, the ancestor of all Mediterranean pulled-curd cheeses; mountain Salers from France, made only from the milk of Salers cows that graze in the pastures of the Cantal mountains; and finally, from Italy, traditional stracchino from the Orobiche Valleys in Lombardy and Modicana cow’s milk Caciocavallo from Sicily.
As during previous editions, the Slow Food Foundation for Biodiversity will present its projects in the San Rocco church, with a program of film screenings, photography exhibitions, tastings and seminars.
The international Slow Food Presidia will be on display along Via Principi di Piemonte, while the Italian Presidia will continue along Via Marconi into Piazza Valfrè di Bonzo (formerly the poultry market), where the producers of the Slow Food Presidium for historical Bitto will be presenting their products and welcoming visitors with tastings of Bitto and polenta. The same space will also host small-scale producers, guests of Cheese, in the Cheese Resistance Piazza, where visitors can meet herders and cheesemakers and taste hard-to-find cheeses.
Friday: 11 am to 11 pm
Saturday and Sunday: 10 am to 11 pm
Monday: 10 am to 8 pm