Agroaldea
This bi-annual international trade fair, organized by Slow Food and the Bra municipality (Italy), Returns this year of the 18 to the 21 September.
The event, forms of milk, It has set up an international network of cheese makers and artisans who are each two years to present their products, discuss old and new challenges of the office and discuss regulations and perspectives offered by the market.
Under the motto ' Milk sources, to nourish the planet ', the Edition 2015 cheese it puts the focus on the role of the mountain and upland, on the stories of those who have chosen to live and work in high pastures, about cheese made in high dimensions, with the peculiarities and problems of a fragile environment.
Mountain areas kept an incredible biodiversity of plants, animal breeds, ecosystems... and are the expression of cultures, knowledge and local identities.
Today this variety is in danger of being compromised by neglect or the environmental impact of a not environmentally-friendly tourist farm. The mountains, in effect, they are considered more and more marginal areas, isolated, depressed.
Slow Food aims to restore value to cheese and mountain ensuring the dignity of the people working in it and the welfare of animals.
Cheese and pastoral activities, located in the Centre of the development of the valleys, they can be an effective incentive for relaunching the local economies of these territories.
Mountain and biodiversity
Cheese 2015 with the participation of hundreds of Italian and foreign producers, from around the world, It explained the cheesemaking panorama of their countries of origin and the challenges facing.
The House of biodiversity will this year feature an area dedicated to the mountain, In addition to meetings with the producers, It will offer an exhibition of products - cheese, honeys, vegetables, legumes, tubers, fruit, herbs--cultivated or collected in the Highlands of the planet, from the Andes to the Caucasus through the Pyrenees, the Alps and the Apennines.
In the market of cheeses, hundreds of booths along the bulwarks Slow Food and from tuners around the world. In the great Hall of cheese dairy production of Spain will be the protagonist.
The program includes up to 35 Laboratories of taste, guided tastings to discover the world of cheese-making biodiversity, Appointments with the good table, with the presence of some of the best chefs of the national Italian and international panorama, lectures on topics related to the dairy chain, book presentations, educational meetings with activities dedicated to schools and families, and a Master of Food to discover the combinations of cheeses and beers.
You can consult the entire program here.