Cheese 2011: International Cheese Show Spotlights Artisan Techniques and Slow Food Tradition


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triangle cheese photo
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Cheese experts breakdown the food to three main components -- milks, crafts, and places -- which are critical to the quality and taste of the finished product.

Says the organization, "Not all milk is the same. It can come from cows, sheep, goats, even yaks, and every animal species has a rich variety of breeds, many of which are at risk of extinction. These animals are often unsuited to the living conditions imposed by industrial farming. Most importantly, raw milk is a guarantee of the highest possible sensory quality and a close link to the land," says the organization.

Photo: Slow Food Archive