C H E E S E. Bra, 2 0 2 5.
We have spent an incredible four days in Bra, Italy for the biennial slow food event CHEESE. Cheesemakers, mongers and affinears; sheep, cow and goat herds; enthusiasts, food lovers and agri ecologists, from all over the world, descend on the beautiful town of Bra in the Piedmont region of Italy to celebrate raw-milk cheeses. We were there with Montgomery’s and Pitchfork, collectively as the ‘Artisanal Somerset Cheddar’ Slow Food Presidium. The three producers showcasing their cheeses, and the diversity of flavour and texture that arise from the small but important differences in their farming and cheese making practices. A massive thank you to
@slow_food_events and
@nealsyarddairy for all of the organisation and infrastructure that supported us being there. In addition to our fellow cheddar makers, and a fifteen deep NYD crew we also had the pleasure of standing shoulder to shoulder on the presidium stands with stitchelton and Sparkenhoe dairy.
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With enough cheesemakers on hand to keep the unwavering throngs of cheese enthusiasts plied with samples, we were able to sneak off periodically to check out what some of the other exhibitors were up to, bump into old friends and make new ones, and even head up to the legendary Parmesan producer
@craverocheese to taste out British cheeses in the awe inspiring setting of his Parmesan store. And of course no trip to Bra would be complete without consuming a considerable amount of raw meat dishes, most commonly featuring the name sake Salchicha. Bra, with your incredible generosity and rich culinary culture, you have been very kind to us indeed.
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Thank you.
