I met Anton at the 2019 Slow Food Cheese event in Bra, Italy. (Someone had to document it!)
After chatting with one of his team members, we knew that the world had to hear the story of this sloooow cheese making directly from the source: Anton.
It’s a look into the work Slow Food does with their Ark of Taste, to preserve and celebrate traditional methods and flavors. And it’s a taste of why it’s so worth seeking out unusual, handmade foods.
What I want to know is would this natural cheese making method be allowed in the United States and outside of Europe?
