An important project from Slow Food – read on.
“For many, eating cheese is one of life’s great pleasures. But some of the world’s rarest cheeses could soon disappear. When greeted with the impressive sight of a cheeseboard in a top restaurant, the diversity of flavour, texture, smell, size, and shape of the artisanal cheeses presented, gives little clue to their dwindling numbers. But the Slow Food organisation believes “thousands” of artisanal cheeses are disappearing around the world, along with the knowledge behind them. It hopes to save endangered cheeses from specific territories and communities by adopting them into its Ark of Taste at its Cheese festival in Italy in September.
France has been badly affected, as more than 50 traditional cheeses have disappeared in the last 30 years, says the Fromages de Terroirs Association. The association’s president, Véronique Richez-Lerouge wants the French to preserve their heritage of raw milk cheeses. “We have to watch out for our traditions and methods, because if we don’t, they will be destroyed.
“Cheese made with raw milk has quite a different taste. As with wine, it has all the flavour of its landscape in its taste and has nothing in common with an industrial cheese without substance,” she says. This is known as “terroir” – the taste of a particular region.”