CHEESE 2021
Dal 17 al 20 September the city of Bra was once again animated by Cheese, the great international event of Slow Food dedicated to raw milk cheeses and forms of milk, che dal 1997 recurs every two years.
That of 2021 it was certainly a special edition.
The formula has remained the same as always, that is, that ofwidespread event in the city center: the stalls of the Cheese Market, the way of the Slow Food Presidia and that of the Refiners, the regional kiosks, the Great Hall of Cheeses, food trucks and craft breweries with their proposals.
But to face the pandemic that is still underway, the spaces have been widened, involving areas of the city never used before, while in the whole area of the event the Green Pass and the use of the mask were mandatory.
The theme of this edition, Consider the animals, it has been declined in conferences, debates and films, to investigate the issue of animal breeding in relation to food, since without animals there would be no infinite dairy biodiversity.
Using the words of the founder of Slow Food Carlo Petrini: «Cheese is a place for political debate on food, not just a gourmet buffet "; issues such as animal welfare and sustainable agriculture are and will be increasingly relevant.
WHAT TO DO AT CHEESE
There are many ways to experience a great event like Cheese.
● You can walk around the stands, taste cheeses and various products, talk to the manufacturers, shop.
From the experiences of previous years I have learned that it is useful to carry a cooler bag over the shoulder; a choice that turned out to be particularly appropriate in this year of scorching heat.
In my booty, various international cheeses difficult to find on the Neapolitan market.
● You can participate in Taste Workshops and Table appointments (a pagamento).
This year I chose the laboratory Come in White! When robiola meets summer beers.
Five short-aged cheeses – Robiola made from raw cow's milk, Toumin dal Mel (Presidio Slow Food), Vastedda del Valle del Belice DOP, Scamorza from Molise, Stracchino with Antica delle Valli Orobiche (Presidio Slow Food) – paired with five light beers with subtle flavor tones.
● You can take this opportunity to greet people you already know, as well as to transform exclusively virtual contacts into live meetings.
I managed to do both, reviewing colleagues and northern Onaf colleagues, and meeting people known on the web and producers in the presence, including the mythical Beppino Occelli.
● You can try restaurants and discover local products.
I returned toOsteria del Boccondivino dopo 4 years and I tried the restaurant for the first time Battaglino, Chiocciola Slow Food, which I liked very much.
In addition to the usual aperitif stop at Converso Pastry Bar, historical place of Italy.
I must say that I very much loved this edition in a somewhat reduced form (250 espositori, in the face of over 300 of the editions 2017 and 2019, with defections especially among foreigners), but livable, almost intimate, very controlled, where it was possible to visit practically all the stands.
Cheese 2021 it was a necessary event, to enhance the work of producers, allow them to sell and bounce back after a difficult year.
Of this edition I will especially remember the smiles: those of cheesemakers, refiners and selectors, happy to leave; those of friends found or just met; those of people, free to wander after so much confinement.
I will remember the product stories, of animals and territories.
Because it is true that for a Master Taster and Onaf teacher, the event represents a formative moment, but it is also an important space for sharing.
Appointment at Cheese 2023!
The report of the previous editions:
Cheese 2017 https://allassaggio.it/cheese-2017/
Cheese 2019 https://allassaggio.it/cheese-2019/
Official site of the Cheese event https://cheese.slowfood.it/