De la Slow Food, câteva idei despre brânză și brânzari. Pentru că se apropie Cheese 2015.
At
Cheese 2015, the issue of how to comply with European hygiene
regulations while protecting local knowledge and traditions will take
the spotlight
Tackling the issues of hygiene and flexibility for small-scale producers in the Food Hygiene Package
is a topical issue given the plight of many small-scale food producers
when it comes to overly stringent application of the rules. How can a traditional raw milk cheese be protected, while at the same time ensure consumer safety?
This issue will be discussed at Cheese 2015 (taking place in Bra, Italy, from Friday, September 18 to Monday, September 21) during the conference Small-Scale Cheese Production and Europe, on Monday, September 21 at 3 pm in the Biodiversity House.
The Food Hygiene Package is
a community legislation which covers all stages of production,
processing, distribution and sale of food intended for human
consumption.
However,
in some countries—and in particular in those countries applying to join
the European Union—small artisanal dairies are being put at risk and
forced out of business by the strict application of European food safety standards.
In Turkey and Macedonia,
for example, there is a tendency of governments to rush into the
implementation of regulations, often without properly comprehending EU
directives. This causes small-scale producers to quickly adapt, often
sacrificing their product authenticity for a more standardized one that
complies with legislation. Traditional cheesemakers are
experiencing great difficulties to adapt to the requirements imposed,
which involve substantial costs as well as a semi-industrialization of
their productions.
As part of an Erasmus Plus project, coordinated by Ardahan University (Turkey), Slow Food Italy is collaborating with the Spanish farmhouse cheese network Que Red (Spain), Slow Food Bitola (Macedonia) and the Bogatepe Association (Turkey).
The Erasmus project aims to preserve small-scale artisanal cheese,
suggesting guidelines based on a flexible application of the food
hygiene regulations that take into account the traditional aspects of
cheese production. Through the exchange of good practices, Slow Food
wants to demonstrate that small-scale traditional farmers can continue
their productions and join the EU with authentic raw milk cheeses that
reflect the character and traditions of a nation, as well as being safe
for consumers.
The conference will see presentations by Remedios Carrasco, coordinator for Qué Red (Red Española de Queserías de Campo y Artesanas); Angel Nepomuceno, inspector for official health checks in Spain; Emanuela Ceruti, producer and coordinator of the Tuma Macagn Slow Food Presidium; Slow Food Bitola’s Elena Karovska, coordinator for the project Erasmus Plus in Macedonia; and Ilhan Koçulu, producer of Kars Gravyeri,
a traditional hard cheese that is produced and consumed widely in
eastern Turkey, where dairy cows graze on pastures at an altitude of
1,800 meters. The Kars Gravyeri is now at risk of dying out due to increased mechanization of the cheesemaking process, the decline of native cattle breeds and rigid European Union regulations.
Among the Turkish cheeses seriously threatened by the restrictive nature of the Community’s rules on food hygiene, at Cheese visitors will also have the chance to discover the Türkmen Saçak, one of the oldest cheeses in the Caucasus.
From Macedonia the Mavrovo Reka Mountain Pasture Cheeses will be present, including Kashkaval made from Shaplaninska sheep’s milk; Bieno Sirenje,
a cheese that dates back to the Ottoman Empire; and Belo Sirenje,
similar to Greek feta, produced in the green forests of the Mavrovo
National Park in Western Macedonia. The semi-nomadic sheep-breeding and
the production of cheese from raw milk in these mountain areas still
represent important economic activities, which are directly linked to
the cultural identity of this area and should be preserved and promoted
in order to invert the worrying trend of depopulation.
Cheese
2015 has been made possible by the support of companies who believe in
the future of the quality dairy sector, including the Official Partners: Consorzio Parmigiano Reggiano, Lurisia, Pastificio Di Martino and Radeberger Gruppe Italia.
Cheese, the international biennial event organized by the City of Bra and Slow Food, will be held in Bra (Italy) from Friday, September 18 to Monday, September 21, 2015.
Dedicated to milk in all its shapes and forms, the event has led to the
formation of an international network of cheesemakers and dairy
artisans, and is currently in its tenth edition.
For further information, please contact the Slow Food International Press Office:
Paola Nano, +39 329 8321285, p.nano@slowfood.it
Città di Bra: Raffaele Grillo – Elena Martini, +39 0172 438278, urp@comune.bra.cn.it
www.slowfood.com - www.comune.bra.cn.it
www.slowfood.com - www.comune.bra.cn.it
Slow
Food involves millions of people who follow the philosophy of good,
clean and fair food. The network is made up of enthusiasts, chefs,
experts, young people, food producers, fishers and academics in over 150
countries. It includes 100,000 Slow Food members worldwide, who belong
to 1,500 local chapters. Their membership fee helps to fund the
association, and they participate in many locally organized events. The
network also includes the 2,000 Terra Madre food communities, who are
committed to sustainable, small-scale food production.
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