Photographs by Nicola Robecchi

Slow Cheese

For 4-days over a warm autumn weekend at the end of September, cheese-producers from around the world gathered together to showcase an incredible diversity of milk-related products, alongside workshops, lectures, tasting and dinners.

As with all Slow Food events, they successfully managed an impressive balance of gastronomic tourism, with the delivery of a deeper political message concerning the kind of food systems we hope to build for the future. From raw-milk cheeses of South Africa, to contraband cheeses of Brazil, the commonly recurring theme was the legislative oppression of raw milk production, and the battles being fought with government food safety departments to continue to make traditional raw milk cheeses.

However, despite the challenges of producing a raw-milk product in an increasingly hyper-sterile food policy environment, the Slow Cheese movement was alive and well, and a vibrant generation of new young cheese-makers were present to showcase their innovations.

In the photographs captured by Nicola Robecchi above, we see cheese-makers such as Finnian Fuhrer, the young swiss cheese producer at Jumi, who has found success with his hard pepper-coated goats cheese, Belper Knowle, and the alumni students of Slow Food’s University of Gastronomic Sciences, who with their ‘Tavole Accademiche’ project created an 8-course menu of delicious cheese inspired plates.

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