{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Slow cheese festival celebrates tradition and taste' data-url='/boclips/videos/5c54c1e3d8eafeecae1558c9' data-video-url='/boclips/videos/5c54c1e3d8eafeecae1558c9' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nSlow cheese festival celebrates tradition and taste\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eThe Slow Food Cheese festival in northern Italy celebrates traditional dairy products from all over the world.Many of them are in danger of disappearing, with producers having to fight for a slice of the market.The best dairy production...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eThe Slow Food Cheese festival in northern Italy celebrates traditional dairy products from all over the world.\u003cbr/\u003eMany of them are in danger of disappearing, with producers having to fight for a slice of the market.\u003cbr/\u003eThe best dairy production around the world back in Bra, in the Piedmont region, northern Italy, for the 2013 edition of the Slow Food \"Cheese\" festival. \u003cbr/\u003eThis little town hosts the event every two years - and visitors this year are welcomed by the unique large forms of Parmigiano Reggiano.\u003cbr/\u003eThe trademark 'Parmigiano Reggiano' can only be put on cheese produced in the provinces of Parma, Reggio Emilia, Modena, Bologna to the West of the Reno river, and Mantua to the east of the Po river, and made according to strict rules.\u003cbr/\u003eOver 60 Slow Food Italian and International Presidia are here, \u003cbr/\u003eThe event began in 1999 in a bid to sustain local products and traditions and to encourage biodiversity.\u003cbr/\u003eOne of the products on display is the round shaped \"Cacio Nobile\" cheese.\u003cbr/\u003eProducers from Africa are keen to show off unusual products, like Pokot ash yogurt from Kenya. \u003cbr/\u003eIt's made from either cow or goat's milk and is mixed with the ash of the native cromwo tree.\u003cbr/\u003eThe yoghurt was produced by families for their own consumption, but the Slow Food movement is gradually working on the improvement of the production process to obtain a safer product for the market that could become a regular source of income for Kenyan farmers.\u003cbr/\u003eThe Branza de Burduf presidium is displaying an artisanal cheese aged in fir brack and produced in the Bucegi mountains, in Romania. \u003cbr/\u003eShepherd Marian Popoliu explains: \"The cheese is put inside the fir bark to conserve it. During the aging period there is the symbiosis between the fat of the cheese and the resin of the bark\".\u003cbr/\u003eTo save a local Toma cheese from extiction, producer Renato Maunero asks people to adopt one of his goats from the Langhe hills, in the Piedmont region. The annual fee goes towards the producer's overhead costs.\u003cbr/\u003eThe Slow Food movement is a non-profit, member-supported association, founded in 1989 to counter the rise of fast food and the disappearance of local traditions and products . \u003cbr/\u003eToday the international movement counts about 100,000 members in more than 150 countries and helps thousands of farmers and herders to survive practicing small-scale and sustainable production of quality foods.\u003cbr/\u003eSlow Food is symbolised by a snail and its motto is \"Good, clean, fair\", as the founder, Carlo Petrini, explains:\u003cbr/\u003e \"Good refers to the organoleptic qualities of the product, clean means that it doesn't cause problems in ecosystems, for the fertility of the soils and the quality of water, and fair means that the food system pays in a sustainable way the workers\"\u003cbr/\u003eOn  September 18  Petrini received  the UNEP's 2013 \"Champions of the Earth\" prize, the UN's highest environmental award.\u003cbr/\u003eClimate change is causing droughts that are threatening nomadic populations like the Ethiopian Karrayyu herders, who also lost most of their lands after the creation of the Awash National Park. \u003cbr/\u003eThey truggle to defend their traditions. Slow Food supports some young Karrayyu who set up a cooperative to collect and sell camel milk products.\u003cbr/\u003eDozens of schoolchildren also have the chance to learn more about traditional cheeses here. \u003cbr/\u003eIt is one of the aims of the Slow Food movement to reconnect people with the food on their plate by teaching, from childhood, where it came from. \u003cbr/\u003e\"It seems abstract philosophyďż˝ No! It is just good practice. Nowadays  having conscious, intelligent, curious consumers is a prerequisite to encourage a quality production that regenerates the economy\", says Carlo Petrini.\u003cbr/\u003eThe cheeses of the British Isles are this year's guest of honor of the festival. London's Neal's Yard Dairy is at the heart of the Slow Food \"Cheese Market\", 3000 metres square where visitors can buy many cheeses impossible to find through normal commercial channels.\u003cbr/\u003eFollowing the rise of industrial cheesemaking in the 19th and 20th centuries, Cheddar became one of the most mass-produced popular cheeses in the world. \u003cbr/\u003eToday, over 2 million tons are produced globally each year, but only about 600 tons represent the true traditional product. \u003cbr/\u003eThousands of consumers have never tried a \"real\" Cheddar. \u003cbr/\u003eOwen Baily, sales director at Neal's Yard Dairy says: \"There are only three producers left in the all world who make Cheddar according to the old recipe, in the right place, using milk from their own herd or their own farms\". \u003cbr/\u003eTraditional British cheeses: Cheddar, Stilton, Lancashire, Cheshire are diminishing. But they are appealing once again to a new generation of farmer: \u003cbr/\u003e \"New traditional Cheddar therefore is cheese which is made according to those rules but hasn't been made before. So it's new people taking that recipe and making it correctly, in the right part of the world, using the right techniques and reviving a tradition\", Owen Baily says.\u003cbr/\u003eSamples of traditional cheeses like the Sparkenhoe Red Leicester and the Stichelton from Nottinghamshire, made with raw cow's milk, and Hafod from Ceredigion, Wales, made with pasteurised cow's milk can be found here. \u003cbr/\u003eThousands of cheeses are disappearing around the world - and to counteract this, the Slow Food movement has created \"The Ark of Taste\", to collect threatened products that are catalogued in an online database. \u003cbr/\u003eVisitors, exhibitors and producers to this festival have been asked to participate in the project by presenting an endangered cheese that they want to save. \u003cbr/\u003eA Slow Food commissioner will examine the product and its story, and will verify if it qualifies to go into the database.\u003cbr/\u003eThe wife of a Sardinian shepherd delivers his Foz'e Murta cheese for the Ark of Taste. It is a sheep's milk cheese, which has inside a squeezing of myrtle berries.\u003cbr/\u003e If the knowledge behind this cheese isn't preserved, then once the shepherd dies the product will become extinct.\u003cbr/\u003eFor those wanting something a bit different, Italian Alberto Marchetti offers an ice cream made with Robiola di Roccaverano PDO, a traditional cheese of Piedmont. \u003cbr/\u003eAnd as this is Italy, what else? visitors can get a taste of true Neapolitan pizza, in the \"Pizza Piazza\",  prepared with mozzarella, olive oil and San Marzano tomatoes from the Campania region.\u003cbr/\u003eBra, Italy - September 20, 2013\u003cbr/\u003e1. Wide of Parmigiano Reggiano PDO forms turning on a rotary table\u003cbr/\u003e2. Various of farmer cutting a Parmigiano Reggiano\u003cbr/\u003e3. Wide of people visiting the stands of the International Presidia of the Cheese Festival. In the foreground a sign explaining the Slow Food \"Narrative labels\" on the products.\u003cbr/\u003e4. Mid of visitors tasting cheeses from the region of Campania, Southern Italy\u003cbr/\u003eUPSOUND: (Italian), visitor asking: \"Piccante (spicy)? Mozzarella?\"\u003cbr/\u003e5. Mid of Cacio Nobile's round shaped forms from the Southern Apennines of Campania\u003cbr/\u003e6. Close of the Pokot Ash yoghurt from Kenya poured into a traditional case made from local wood\u003cbr/\u003e7. Visitor drinking Pokot Ash Yoghurt\u003cbr/\u003e8. Mid tilt up from the Romanian Branza de Burduf cheese aged in fir tree bark to the shepherd Marian Popoliu \u003cbr/\u003eUPSOUND (Italian) Marian Popoliu, shepherd : \"Then the cheese is put inside the fir bark to conserve it. During the aging period there is the symbiosis between the fat of the cheese and the resin of the bark\"\u003cbr/\u003e9. Various of goats from \"Langhe\" hills (Piedmont region) at the stand of the producer Renato Maunero. Visitor can \"adopt\" these animals to save the local production of \"Toma\", cheese made with raw milk\u003cbr/\u003e10. Mid of a giant red snail, symbol of the Slow Food movement \u003cbr/\u003e11. SOUNDBITE: (Italian) Carlo Petrini, founder of the Slow Food movement:\u003cbr/\u003e(about the meaning of the Slow Food's motto \"Good, clean, fair\")\u003cbr/\u003e\"GOOD refers to the organoleptic qualities of the product, CLEAN means that it doesn't cause problems in ecosystems, for the fertility of the soil and the quality of water, and FAIR means that the food system pays in a sustainable way the workers\".\u003cbr/\u003e12. Mid of African stands at the Cheese festival\u003cbr/\u003e13. Mid tilt down of a Slow Food African coordinator cutting a camel milk cheese made by Karrayyu Herders from Ethiopia\u003cbr/\u003e14. Close of a Karrayyu herder's face\u003cbr/\u003e15. Close of the camel's milk cheese\u003cbr/\u003e16. Mid of Kenyan exhibitors smiling\u003cbr/\u003e17. SOUNDBITE: (Italian) Carlo Petrini, founder of the Slow Food movement:\u003cbr/\u003e\"It seems abstract philosophyďż˝ No! It is just good practice. Nowadays having conscious, intelligent, curious consumers is a prerequisite to encourage a quality production that regenerates the economy\"\u003cbr/\u003e18. Various of Slow Food educational session for children\u003cbr/\u003e19. People gathering the UK presidium, guest of honour at the cheese festival\u003cbr/\u003e20. Mid of \"Sparkenhoe Red Leicester\", raw cow's milk, new traditional cheese from Leicestershire\u003cbr/\u003e21. Close of \"Stichelton\" cheese, raw cow's milk, new old cheese from Nottinghamshire\u003cbr/\u003e22. Mid of people buying \"Montgomery's Cheddar\", raw cow's milk, old traditional cheese from Somerset\u003cbr/\u003e23. Owen Baily, sales director at Neal's Yard Dairy (London) tasting Cheddar cheese  with other affineurs\u003cbr/\u003e24. SOUNDBITE: (English) Owen Baily, sales director at Neal's Yard Dairy (London):\u003cbr/\u003e\"There are only three producers left in the all world who make Cheddar according to the old recipe, in the right place, using milk from their own herd or their own farms\"\u003cbr/\u003e25. Mid of \"Hafod\" cheese, pasteurised cow's milk, new traditional cheese from Ceredigion, Wales\u003cbr/\u003e26. Close of Hafod's seller\u003cbr/\u003e27. SOUNDBITE: (English) Owen Baily, sales director at Neal's Yard Dairy (London):\u003cbr/\u003e\"New traditional Cheddar therefore is cheese which is made according to those rules but hasn't been made before. So it's new people taking that recipe and making it correctly, in the right part of the world, using the right techniques and reviving a tradition\"\u003cbr/\u003e28. Mid tilt up of \"Cornish Yarg\" cheese, pasteurised cow's milk, new traditional cheese from Cornwall\u003cbr/\u003e29. Mid of child peering through Cheddar forms\u003cbr/\u003e30. Mid of sign saying \"The Ark of Taste docks at Cheese\"\u003cbr/\u003e31. Close of \"Oscypek\" cheese in the Ark of Taste, goat's milk, from Poland\u003cbr/\u003e32.The wife of a Sardinian shepherd delivering his Foz'e Murta cheese for the Ark of Taste\u003cbr/\u003eUPSOUND: (Italian): \"Inside there is a squeezing of myrtle berries, which also feed our sheep\"\u003cbr/\u003e33. Close of the Foz'e Murta cheese from Sardinia\u003cbr/\u003e34. Mid of Slow Food coordinator receiving the cheese and thanking the wife of the Sardinian shepherd\u003cbr/\u003e35. Close of ice cream machine turning ice cream made with \"Robiola di Roccaverano\"PDO ( traditional cheese of Piedmont), invented by Alberto Marchetti \u003cbr/\u003e36. Mid of Alberto Marchetti's stand\u003cbr/\u003e37. 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