April 7, 2017

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      Nério Schlichting lives in Major Gercino, in the community of Diamante. He produces artisanal cheese. He learned it from his parents.

     

      But his technique may disappear because of the laws established by the Health Surveillance in Brazil.

      Now, a project created by the Slow Food Movement is preserving the production of artisanal cheese made from raw milk.

 

     

      The project values and certifies the food so that producers have permission to sell their cheese.

 

     

      In September, Mr. Nério Schlichting   traveled to ‘Terra Madre’ in Turin, Italy, to show his product and participate in the Slow Food Movement.

 

 

This post was kindly written by our student Marcia Peixe. Congratulations Marcia for teaching us that Slow Food is  here!

IMAGE COURTESY:

• Correio Catarinense
• Cheese: https://8483199f719ac32f484a-835de664aee5913079d1d08cfcb7e970.ssl.cf1.rackcdn.com/uploads//storage/text_page_content/image/201302/256/normalized_cowgirl_mt_tam.jpg

IMAGE COURTESY: IMAGENS INTERNAS AO POST:
• Correio Catarinense
• Making cheese: https://s-media-cache-ak0.pinimg.com/236x/e5/0f/98/e50f98cb8d4596a6ab70ba281ccbe2d4.jpg

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