A Journey to Slow Cheese
Slow Food Cheese is a festival that has been on my bucket list for over a decade. The thought of being surrounded by unique artisan cheeses and the people who made and mature them is my idea of the Promised Land. The theme of Cheese 2019 is ‘natural as possible’ with the idea to showcase cheese made with raw milk and indigenous cultures. I am excited to be part of a crew from Australia that will be presenting some of the raw milk cheeses made in Australia at a taste masterclass.
As a terra madre newbie I do not entirely know what to expect, but I am sure it will be an opportunity to experience the creativity and passion of cheese people from around the world. Thank you Slow Food Brisbane for making this possible. Stay tuned as I share my experiences of this great adventure into the cheeses of the world.
Slow Food Brisbane Snail of Approval recipient, Wendy Downs (The Cheeseboard) will represent Australia at an international Slow Food event – Slow Cheese (Bra, Italy, Sept. 2019). Wendy will join with two other Australian cheesemakers, Rosie Cuppit, from Cuppit Fromagarie and Kris Loyd from Woodside Cheese, and cheesemakers from Ireland, to present a masterclass. The title is of the masterclass is Ireland and Australia: Raw Milk and Cheesemakers Who Resist…
In some countries, like the USA, Australia and Ireland, the legality of making cheese with raw milk is the result of long and ultimately successful campaigns, while in other countries it’s still not permitted. Slow Food has always been on the side of producers in this political battle, where opposed systems of production, biodiversity and flavors are all at stake. This tasting is dedicated to the producers of the resistance, who Cheese supports in their struggle for legitimacy