{"id":203,"date":"2025-08-01T09:35:46","date_gmt":"2025-08-01T07:35:46","guid":{"rendered":"https:\/\/pforme.wpenginepowered.com\/homepage\/"},"modified":"2026-09-17T16:03:56","modified_gmt":"2026-09-17T14:03:56","slug":"homepage","status":"publish","type":"page","link":"https:\/\/worldcheesecapital.com\/en\/","title":{"rendered":"Homepage"},"content":{"rendered":"
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SEPTEMBER 23\u201327, 2026<\/h3>\n\n\n\n

Bergamo caput<\/strong>
mundi casearii<\/strong><\/h1>\n\n\n\n
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Cheese excellence from around the world, in its capital.<\/h2>\n\n\n\n
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DISCOVER THE PROGRAM<\/a><\/div>\n<\/div>\n<\/div>\n\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n\n\n
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CHEESE LAB<\/strong><\/h2>\n\n\t<\/div>\n\n\n\n
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Three days of business, taste and spectacle.<\/h2>\n\n\n\n
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Friday<\/em> 25\/9<\/p>\n\n\n\n

50 years of excellence: the authentic taste of Valle Taleggio<\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Valentina Bergamin, Alvaro Ravasio e Flaminio Locatelli (Cooperativa Sant’Antonio)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Friday<\/em> 25\/9<\/p>\n\n\n\n

Leonardo\u2019s cheese \u2013 a journey into the Terre del Giarolo<\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Matteo Grattone (Terre del Giarolo)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Venerd\u00ec<\/em> 25\/9<\/p>\n\n\n\n

 Quattro Portoni, a new chapter \u2013 buffalo milk beyond mozzarella<\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Marco Bergamelli (4 Portoni)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Friday<\/em> 25\/9<\/p>\n\n\n\n

The cheese that rebels against time \u2013 vintages of Storico Ribelle<\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Paolo Ciapparelli (Storico Ribelle)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n<\/div>

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

In Goat We Trust \u2013 Resegone told through goat\u2019s milk<\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Chiara Ferrari (Azienda Agricola Deviscio)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

At 2,116 meters \u2013 the organic alpine pasture of Agneda<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Andrea Agneda (Azienda Agricola Agneda)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

Sensory Journey Through the Swiss Valleys<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Valentina Bergamin (Formaggi dalla Svizzera)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

The time of Silter \u2013 from the mountain huts of Case di Viso to Val Camonica<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Andrea Bezzi (Azienda Agricola Bezzi)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

Cheese Breeders \u2013 four mountains, one cellar since 1876<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Pedro Domenghini (Guffanti)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

Between Milk and Moscato \u2013 La Via Lattea meets Biava<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Lorenzo Fachetti (La Via Lattea)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

Valtellina in four agings \u2013 the time of Casera and Alta Quota<\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Christian (Latteria di Chiuro)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

Borders of milk \u2013 alpine excellence from the Ticino Alps<\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Leonardo Drayer (Cetra)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday<\/em> 26\/9<\/p>\n\n\n\n

Lombardy in four rinds \u2013 from Quartirolo to great blue cheeses<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Marco Colonna (Arrigoni Battista)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n<\/div>

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Sunday 27\/9<\/p>\n\n\n\n

Queijo, Caf\u00e9 e Saudade \u2013 Brazil as told by Doca<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Queren Ghirardi (Doca)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 27\/9<\/p>\n\n\n\n

Great Cheeses and Great Balsamic Vinegars: Excellence Meets Excellence<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Valentina Bergamin e relatore Giusti (Disalp & Giusti)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 27\/9<\/p>\n\n\n\n

From the lake to the wheel \u2013 Rogeno\u2019s milk between stretched curd and aging<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Francesca Dassogno e Riccardo Martone (Fattoria Dassogno)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 27\/9<\/p>\n\n\n\n

The Gem of Parma<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Serena Peveri \/ Filippo Peveri (Ciao Latte Farm)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 27\/9<\/p>\n\n\n\n

Heart and Mind in Rezzo \u2013 the Ligurian Alps agri-fermentery<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Giulia Zappa e Roberto Martini (Agrifermenteria Cornus)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 27\/9<\/p>\n\n\n\n

One hundred and twenty days in the mountain hut \u2013 Ardiva\u2019s summer on Mount Corno<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Davide Nicoli e Silvia Pozzato (Ardiva – Malga Serona)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 27\/9<\/p>\n\n\n\n

Guardians of Cabannina \u2013 pasture cheeses in the Parma Apennines<\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Giulia Rubertelli e Simone Andrei (Amamaja)<\/p>\n\n\n\n

Register for the workshop<\/a><\/p>\n<\/div>\n<\/div>

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THE CAL\u00c8CC MEETS THE WORLD CHEESE CAPITAL EVENTS<\/strong><\/h2>\n\n\t<\/div>\n\n<\/div>\n\n\n
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The Cal\u00e8cc is a highly emblematic structure, embodying the specific system of pasture use and milk processing found on the alpine pastures of the western Orobie Alps. Regarded as a symbol of dairy tradition’s resilience, one that holds on to even the most archaic elements of the craft, the cal\u00e8cc\u2014though not yet entirely abandoned\u2014now risks becoming a mere archaeological relic. It could be described as a “dairy hut” (4 x 5 m in floor plan), built from a dry-stone wall 1-1.5 m high with no fixed roof. Its covering consists of a waterproof tarpaulin, supported by poles\u2014two driven into the ground and one horizontal beam resting on them\u2014and anchored to the wall with ropes. On fine-weather days, the tarpaulin is partly removed to let out the smoke produced by the fire used to heat the milk.<\/p>\n\n\t<\/div>\n\n\n\n

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Each alpine pasture station had several cal\u00e8cc, but only one was used each year. The stations were nevertheless numerous, and using the cal\u00e8cc required frequent, labor-intensive moves of all the equipment, starting with the copper cauldron, as well as of the roofing boards. In rainy or windy weather, working the milk and staying inside the cal\u00e8cc became particularly uncomfortable. The cal\u00e8cc are regarded as the emblem of alpine dairying in the Bitto valley and surrounding areas (Tartano, Lesina, Brembana, and Varrone valleys). With the exception of the upper Varrone valley, no functioning cal\u00e8cc remain outside the Bitto valley.<\/p>\n\n\n\n

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Discover the full program<\/a><\/p>\n\n\t<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n

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THE EVENTS<\/h2>\n\n\n\n

IL CAL\u00c8CC<\/strong><\/strong><\/h2>\n\n\n\n

Curated by Regione Lombardia<\/p>\n\n\n\n

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Saturday, September 26 | 11:00 AM and 3:00 PM<\/em>
Sunday, September 27 | 11:00 AM and 4:00 PM<\/em><\/p>\n\n\n\n

Piazza Vecchia \u2013 Upper Town (Citt\u00e0 Alta), Bergamo<\/strong><\/p>\n\n\n\n

Crafting Milk \u2013 Free Cheesemaking Workshops<\/strong><\/strong><\/h3>\n\n\n\n

Stanga Agricultural Institute<\/p>\n\n\n\n

A cheesemaking workshop that transforms the cal\u00e8cc (a traditional open-air shelter) into a mini dairy. Adults and children can experience firsthand how milk turns into cheese, following every step of the process.<\/p>\n\n\n\n

Free activity, open to all ages.<\/p>\n<\/div>\n\n\n\n

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Saturday, September 26 | 10:00 AM and 3:00 PM<\/em>
Sunday, September 27 | 11:00 AM and 4:00 PM<\/em><\/p>\n\n\n\n

Piazza Vecchia \u2013 Upper Town (Citt\u00e0 Alta), Bergamo<\/strong><\/p>\n\n\n\n

Il Pirl\u00ec \u2013 Traditional Bergamo Game<\/strong><\/strong><\/h3>\n\n\n\n

Pirl\u00ec Gaming Community (L’Innesto Social Cooperative ONLUS)<\/p>\n\n\n\n

From ages 3 to 99, visitors can try their hand alongside the creators at the traditional game of Pirl\u00ec. Rediscovered in 1999 and promoted by the L’Innesto Social Cooperative ONLUS\u2014which became its custodian through the Pirl\u00ec Gaming Community\u2014it is part of the TOCAT\u00cd program for the safeguarding of traditional games and sports. Since 2022, Pirl\u00ec has been inscribed on UNESCO’s Register of Good Safeguarding Practices for Intangible Cultural Heritage. An heir to the ancient spinning top and ancestor to pinball, the game weaves together food and wine culture, education, and social innovation. For the 2025 edition, students from the AFP Patronato San Vincenzo institutes created “Il Topol\u00ec, the Pirl\u00ec of the 9 PDO Bergamo Cheeses,” a game board where cheeses serve as narrative elements of play.
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Free activity, ages 3 to 99.<\/p>\n<\/div>\n\n\n\n

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Saturday, September 26: 12:00 \u2013 12:30 PM | 12:30 \u2013 1:00 PM | 2:00 \u2013 2:30 PM | 2:30 \u2013 3:00 PM | 5:00 \u2013 5:30 PM | 5:30 \u2013 6:00 PM | 6:00 \u2013 6:30 PM | 6:30 \u2013 7:00 PM
Sunday, September 27: 12:00 \u2013 12:30 PM | 12:30 \u2013 1:00 PM | 2:00 \u2013 2:30 PM | 2:30 \u2013 3:00 PM | 5:00 \u2013 5:30 PM | 5:30 \u2013 6:00 PM |
6:00 \u2013 6:30 PM<\/p>\n\n\n\n

Each masterclass lasts approximately 30 minutes.<\/strong><\/p>\n\n\n\n

Local Excellence in wcc<\/strong><\/strong><\/h3>\n\n\n\n

How to Participate<\/strong>
Free admission. Sign up on-site at the Info Point in the Torre, Piazza Vecchia.<\/p>\n\n\n\n

Event Description<\/strong><\/p>\n\n\n\n

A guided tasting experience, dynamic and accessible to all, set within the striking backdrop of the Cal\u00e8cc in Piazza Vecchia. An event designed to explore the perfect meeting point between dairy tradition and local winemaking excellence, a short but intense sensory journey that showcases local production through the ideal pairing of selected cheeses and the notes of Valcalepio wines.
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Tasting Path<\/strong><\/p>\n\n\n\n

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  • Selection of four excellent local cheeses<\/li>\n\n\n\n
  • Bread from Davide Longoni’s mill \u2013 Pane Terra
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    Wine \/ Winery Pairing<\/strong><\/p>\n\n\n\n

    Consorzio Tutela Valcalepio<\/p>\n<\/div>\n<\/div>

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    What is World Cheese Capital<\/strong><\/h2>\n\n\n\n
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    Cheese excellence from around the world, in its capital.<\/p>\n<\/div>\n\n\n\n

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    Born in 2015 to celebrate the art of cheesemaking, this journey now takes its most ambitious step yet. Strengthened by its recognition within the UNESCO Creative Cities of Gastronomy network, Bergamo<\/strong> officially becomes the World Cheese Capital, a new international format created to establish Italy’s role as a global reference point in cheese culture<\/strong>.<\/p>\n\n\n\n

    The city draws in the excellence of the sector, establishing itself as its natural stage. By hosting the winners of the world’s leading competitions<\/strong> and forging partnerships with the most authoritative international organisations, Bergamo positions itself as the definitive cultural hub of the industry.<\/p>\n\n\n\n

    Among the historic squares of Citt\u00e0 Alta and the deep-rooted heritage of the Orobic Cheese Valleys, the prestige of global production finds its full legitimacy, elevating professional expertise into a universal language.<\/p>\n\n\n\n

    World Cheese Capital<\/strong> thus becomes the event of belonging, where every leading figure in the industry stops being a guest and, at last, finds themselves at home.<\/p>\n\n\n\n

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    A great collective story<\/strong> for consumers and cheese lovers alike. Exhibitions, markets, workshops and experiential trails in the heart of Citt\u00e0 Alta, raising public awareness of the importance of the supply chain, from pasture to table.<\/p>\n\n\n\n

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    <\/p>\n<\/div>\n\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-203","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":10,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages\/203\/revisions"}],"predecessor-version":[{"id":1361,"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/pages\/203\/revisions\/1361"}],"wp:attachment":[{"href":"https:\/\/worldcheesecapital.com\/en\/wp-json\/wp\/v2\/media?parent=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}