From Cheese 2025: Agorà Sul Futuro Dei Formaggi A Latte Crudo
Carlo Petrini, founder of Slow Food, echoed this sentiment, saying, “It would truly be a paradox if, while today American cheesemakers – thanks in part to Slow Food’s awareness-raising efforts – can produce raw milk cheese, we apply new guidelines that effectively prevent us from producing our own dairy gems. If our products were to be discontinued, what would become of our Piedmontese identity? The risk is that foreign raw milk cheeses would arrive on our markets, leaving us left behind, damaging our economy. We must learn from the French in this regard. They would never allow their raw milk cheeses to be put at risk.”
Speaking directly to Councilor Bongioanni, Carlo Petrini appealed: “I ask you to accelerate the analysis and discussion you have already begun in the Region and with other colleagues nationwide on the topic of raw milk production, so that we can arrive at Cheese with clear ideas, because we will be discussing these issues at every scheduled event.” Consumers need to be informed about the potential risks for certain vulnerable groups, that’s clear, but without this translating into harm for many producers and our dairy heritage.”
Document in question: Linee guida per il controllo di STEC nel latte non pastorizzato e nei prodotti derivati (3/7/2025)
