It might seem as though soil and cheese have nothing to do with each other, but the living material under our feet is essential to guaranteeing the variety and quality of grasses in a pasture, and therefore also the variety and quality of milk that makes a cheese unique. It takes 2,000 years to create 10 centimeters of fertile soil, but only a few decades to kill it with pesticides, chemical fertilizers and erosion. Making good cheese takes more than just pastures and cheesemaking skill; it also demands respect for the health of the soil and its inhabitants.

Chaired by Marta Messa, Slow Food in Brussels

Frederic Denhez, journalist
Sergio Capaldo, veterinarian and founder of La Granda breeders association
Michele Freppaz, University of Turin
Andrea Cavallero, University of Turin

Translation available in English-Italian