{"id":107263,"date":"2026-03-26T12:54:23","date_gmt":"2026-03-26T11:54:23","guid":{"rendered":"https:\/\/www.unisg.it\/thursday-february-19-presentation-of-manifesto-of-noble-cheese-with-the-author-jiri-giorgio-jelinek\/"},"modified":"2026-03-26T12:54:23","modified_gmt":"2026-03-26T11:54:23","slug":"thursday-february-19-presentation-of-manifesto-of-noble-cheese-with-the-author-jiri-giorgio-jelinek","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/thursday-february-19-presentation-of-manifesto-of-noble-cheese-with-the-author-jiri-giorgio-jelinek\/","title":{"rendered":"Thursday, February 19, Presentation of \u201cManifesto of Noble Cheese\u201d with the author Ji\u0159\u00ed Giorgio Jel\u00ednek."},"content":{"rendered":"\n

Manifesto of Noble Cheese
Book Presentation & Meet the Producers<\/strong><\/p>\n\n\n\n

University of Gastronomic Sciences of Pollenzo \u2013 February 19, 2026<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

On Thursday February 19, 2026<\/strong>, at 5:00 pm<\/strong>, the Aula Miroglio<\/strong> at the University of Gastronomic Sciences of Pollenzo<\/strong> will host Manifesto of Noble Cheese \u2013 Book Presentation & Meet the Producers<\/em>, an event dedicated to the editorial project created by Ji\u0159\u00ed Giorgio Jel\u00ednek<\/strong>.
The event will be held in English<\/strong>.
Manifesto of Noble Cheese<\/em> is a unique publishing project that explores the world of Italian artisanal cheesemakers<\/strong> through authentic photography, personal stories and a strong conceptual manifesto. The book promotes uncompromising quality<\/strong>, respect for traditional techniques<\/strong>, animal welfare and a deep connection to place.<\/p>\n\n\n\n

A Book-Manifesto Beyond Conventional Publishing<\/strong><\/p>\n\n\n\n

The book deliberately breaks away from traditional editorial structures. It does not include a conventional index<\/strong> and follows a strongly visual and conceptual layout. The contents page outlines a division into two main sections<\/strong>:<\/p>\n\n\n\n

    \n
  • Part One<\/strong> defines what Noble Cheese<\/em> is: what it means, how it is produced, and which principles and characteristics distinguish it from industrial cheese production.<\/li>\n\n\n\n
  • Part Two<\/strong> is dedicated to individual cheesemakers from across Italy. Through short narratives and personal reflections, the author shares insights gained through direct, hands-on experience working alongside producers.<\/li>\n<\/ul>\n\n\n\n

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

    The event will offer an opportunity for direct dialogue between the author, visual design professionals and producers featured in the book:<\/p>\n\n\n\n

      \n
    • Presentation of the book and its cultural manifesto<\/strong>, by author Ji\u0159\u00ed Giorgio Jel\u00ednek<\/strong><\/li>\n\n\n\n
    • In-depth talk on the visual and narrative approach<\/strong>, curated by Bergini Studio<\/strong>, responsible for the book\u2019s graphic design<\/li>\n\n\n\n
    • Conversation and sharing session with cheesemakers and producers<\/strong> who inspired the project<\/li>\n\n\n\n
    • Tasting of artisanal cheeses<\/strong>, paired with wines and products from outstanding local producers<\/li>\n<\/ul>\n\n\n\n

      Special Guests \u2013 Producers and Project Partners<\/strong><\/p>\n\n\n\n

      Cheesemakers<\/strong><\/p>\n\n\n\n

        \n
      • Davide Fiandino \u2013 Formaggi Tino Paiolo<\/em><\/li>\n\n\n\n
      • Gianvittorio Porasso \u2013 Formaggi Servaja<\/em><\/li>\n\n\n\n
      • Giorgio Alifredi \u2013 Formaggi Lo Puy<\/em><\/li>\n\n\n\n
      • Carlo Mazzoleni \u2013 Formaggio Storico Ribelle<\/em><\/li>\n\n\n\n
      • Chiara Ondina \u2013 Formaggi Boscasso<\/em><\/li>\n<\/ul>\n\n\n\n

        Wine, Food & Culinary Partners<\/strong><\/p>\n\n\n\n

          \n
        • Marziano Abbona wines<\/li>\n\n\n\n
        • Cantina Cornarea wines<\/li>\n\n\n\n
        • Cigliuti wines<\/li>\n\n\n\n
        • Salumificio Chiapella \u2013 meats and cured products<\/li>\n\n\n\n
        • Tartuflanghe<\/li>\n\n\n\n
        • Pasquale Laera \u2013 Chef, Borgo Santa Anna<\/li>\n<\/ul>\n\n\n\n

          The Manifesto of Noble Cheese<\/strong><\/p>\n\n\n\n

          The aim of Manifesto of Noble Cheese<\/em> is to show how real cheese is made<\/strong> and what it truly takes to produce it today. The book tells the stories of people who have devoted their entire lives to cheesemaking, creating products of absolute quality<\/strong>, without compromise.<\/p>\n\n\n\n

          At the same time, the book seeks to help consumers understand the difference between \u201cnoble cheese\u201d and industrially produced cheese<\/strong>, revealing where some of Italy\u2019s finest cheeses are born and how the animals at the heart of this production live.<\/p>\n\n\n\n

          The book also issues a strong warning<\/strong>: the world of mountain dairies in Italy is disappearing<\/strong>. Younger generations are increasingly leaving these areas, unwilling or unable to take on the demanding work of caring for animals and producing cheese. Within a few years, many of these authentic mountain cheeses may no longer exist.<\/p>\n\n\n\n

          A Limited and Carefully Crafted Edition<\/strong><\/p>\n\n\n\n

          After two years of work<\/strong>, Manifesto of Noble Cheese<\/em> has been published as a limited edition of 500 copies<\/strong>.
          The book spans 550 pages<\/strong>, filled with authentic photography, detailed insights into traditional artisanal production and life stories of cheesemakers.
          The graphic design was created by London-based Bergini Studio<\/strong>, and each copy is hand-bound<\/strong> by young_block<\/strong> in Litomy\u0161l.
          The book features texts in both English and Italian<\/strong>.<\/p>\n\n\n\n

          About the Author<\/strong><\/p>\n\n\n\n

          Ji\u0159\u00ed Giorgio Jel\u00ednek<\/strong> is an entrepreneur and founder of The Italians Wine Food<\/strong>, a company operating in Prague, London and Rome. A passionate lover of fine food and wine, he is also an avid analog photographer and has been shooting with Hasselblad cameras<\/strong> for over twenty-five years. He has a strong interest in literature, art and graphic design<\/strong>, disciplines he believes share essential values with the craft of producing quality food and wine: creativity, patience and attention to detail.
          Firmly opposed to industrially processed foods and unhealthy diets, he believes that real food is the foundation of a healthy culture and a healthy life<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Manifesto of Noble CheeseBook Presentation & Meet the Producers University of Gastronomic Sciences of Pollenzo \u2013 February 19, 2026 On Thursday February 19, 2026, at 5:00 pm, the Aula Miroglio at the University of Gastronomic Sciences of Pollenzo will host Manifesto of Noble Cheese \u2013 Book Presentation & Meet the Producers, an event dedicated to […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"728","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[728],"tags":[],"class_list":["post-107263","post","type-post","status-publish","format-standard","hentry","category-press-office-en"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/107263","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=107263"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/107263\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=107263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=107263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=107263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}