Commercial starter cultures can flatten out the quality of a cheese, but there is a solution. Cheesemakers can make their own starters from their own milk. Giampaolo Gajairin will present the first fermenting vat designed to meet the needs of small-scale cheesemakers.

Chaired by Piero Sardo, president of the Slow Food Foundation for Biodiversity

Giampaolo Gaiarin, Slow Food Trentino
Paolo Modenese, ferment production industry
Massimo Nurisso, commerce director at Dairy, Chr. Hansen Italia
Vittorio Capozzi, University of Foggia
Franco Di Nucci, cheesemaker

Translation available in English and Italian