What is behind a natural cheese? There is forage from pastures, animal breeds that have established an optimal relationship with the territory in which they live, a milk rich in lactic bacteria that is processed raw. And there is the dairyman’s expertise.
Industrial cheeses, on the other hand, start from the milk of a few selected breeds and fed with silage. Milk with added lactic ferments selected to integrate the microbial flora.
“Natural” production is an essential goal for the Slow Food Presidia, but not only for them: many producers already do not use industrially selected enzymes but others are just at the beginning of a path that still requires training and exchange of experience and expertise.
The producers belonging to the Parmigiano-Reggiano PDO Consortium have always worked according to this production philosophy and represent an authoritative point of reference as well as a pool of experience for other producers. With the support of the Consortium of Parmigiano Reggiano PDO, in this event we offer online training to all the producers and members of our international Slow Cheese network.
We will reflect on the value of the choice to produce cheeses without selected ferments and on the production implications that derive from it: how is natural cheese made? What productive challenges and risks do those who make this choice face? What are the advantages?
Moderator: Nicolas Floret, founder and President of the association des Fromages Naturels de France
- Giampaolo Gaiarin, technologist at the Edmund Mach Foundation and Slow Food collaborator.
- Igino Morini, Parmigiano Reggiano DOP Consortium
- Piero Sardo, President of the Slow Food Foundation for Biodiversity
Funded by the European Union.
Event languages: EN, FR