UNISG at Cheese 2023

 A stand in Piazza Spreitenbach for the University of Gastronomic Sciences

Breakfasts, workshops, conferences and drinks with students, lecturers and producers, plus alumni in the Market, Taste Workshops and Dinner Dates

Tours of the Pollenzo campus running every day from Friday to Monday

Cheese 2023 (September 15-18) is preparing once again attract lovers of all things dairy from around the world. As in past editions, the University of Gastronomic Sciences (UNISG) will be an integral part of the Cheese program, with a host of activities for visitors to the four-day event to learn all about the many different aspects of the university.

As the neo-Gothic campus in Pollenzo, just outside of Bra, gets ready to welcome first-year students and start the academic year, UNISG will be running a large stand in Piazza Spreitenbach, in the heart of Cheese, as well as a series of activities in Pollenzo.



Come along every morning for “Bread, Butter, Jam: Breakfast with UNISG Producers,” which will also feature teas, coffees, milks and other specialties, like Sicilian cannoli, made by businesses started by former UNISG students.

Then, after a day spent touring the event, visitors can join us in the evening for “Aperitif with the Alumni,” a convivial opportunity to taste cheeses, cured meats, wines, beers and other delicacies, many also from UNISG alumni.

Additionally, every day a series of workshops, tastings and meetings will explore everything that happens at UNISG: applied research, technology, projects and collaborations with local areas and businesses.

Here is a day-by-day look at some of the highlights:

Friday September 15

During the conference “Is There a Future for Enogastronomic Tourism in Rural Contexts in Europe?”, UNISG researchers will delve into the challenges and opportunities facing the food and wine tourism sector, presenting training tools for operators in the sector developed as part of the Erasmus EUNE-CPTRA project.

Later in the afternoon, it will be time for an aperitif curated by two former UNISG students, one who works in beer and the other in cheese production: German beers from the Mönchshof brewery will meet mountain tomas and robiolas from the Nicoletta farm.

Saturday September 16

Social Inclusion, Circular Economy, Sustainable Agriculture” will look at the values of Coop Tesori Bio, an organic cooperative, while students from the UNISG Master’s degree will present their research on consumer behavior in regards to the cooperative’s dairy products, including a guided tasting.

Digitalization and new technology have completely changed the teaching landscape. Learn more at the meeting “Teaching Gastronomic Sciences with Digital Tools,” where a team of UNISG researchers will be presenting the results of the Erasmus+ DIGI-CASE project, aimed at improving the digital skills essential to teaching gastronomic sciences in higher education.

Just outside Bra, in Monteu Roero, a cheese is aged in caves carved out in the 13th century from the tuff rock. UNISG students discovered this unique product at Bra’s farmers’ market and met with brothers Paolo and Roberto, who raise goats in a semi-wild state on their Pertusio farm and make the cheese. At “Monteu Roero Tufa: A New Cheese,” students and producers will tell its story, accompanied by a tasting paired with wines from the Bajaj winery.

Sunday September 17

A packed day, with agricultural products from the Riva degli Etruschi project along the Tuscan coast, Israeli cheeses from the Negev desert and a tasting of cheeses and wines from Puglia. It will come to a close with an aperitif showcasing cheeses from Borgo Affinatori and wines from Sfusobuono, two businesses set up in recent years by UNISG alumni.

Monday September 18

After a tasting of cheeses and cured meats from Cascina Lagosuro paired with Birrificio Sagrin beers, it will be time to talk about “Good Teaching Practices in Experiential Learning for an Effective Education in Integrated Food Systems” within the context of the Erasmus+ GOODFOOD project, which involves e-learning courses, innovative teaching practices and experiences in the field with the analysis of business case studies.

Next will come the meeting “Ecological Transition and Social Innovation in Consumer Food Habits,” with the sharing of the results of quantitative studies on segments of Italian consumers carried out by students from the Master’s degree program.

Finally, activities at the stand will conclude with a tasting of English beers and cheeses from Moor Beer Company and Neals Yard Dairy.


Every day, at 10am and then at 3pm, starting from the UNISG stand in Bra, university students will be running Personal Shopper Tours, taking visitors on a walk around the Cheese Market to discover the best producers in the piazza. During the hour-and-a-half guided tour and tasting, the young gastronomes will share stories and fun facts about the products and producers.

At the Casa Battaglino, visitors can take part in workshops and cooking demos led by former UNISG students now working in restaurants and gastronomic training.

On Friday September 15 at 2.30 at the BPER auditorium (Via Sarti 8, Bra), the conference “Abandoned Lands and Generational Exchange: Data and Good Practices for a Systemic National Vision,” organized by Filiera Futura and UNISG with the support of Fondazione CRC, will introduce a national study on the recovery and rehabilitation of uncultivated and abandoned land and how they can be made available to young people who want to work in agriculture.




Campus visits

During the days of Cheese, Friday September 15, Saturday September 16, Sunday September 17 and Monday September 18, the University of Gastronomic Sciences in Pollenzo will be running tours around the beautiful neo-Gothic campus, less than 5 km from Bra, to explain this unique educational project. All the information about booking and timings can be found here: www.unisg.it/en/cheese/2023-2-2/visit-pollenzo/

Dinner Dates

On Saturday September 16, at the Garden restaurant of the Albergo dell’Agenzia in Pollenzo, the kitchens will be taken over by Michelin-starred chef and UNISG alumnus Juan Camilo Quintero, executive chef of the Relais & Châteaux Borgo San Felice Resort in Castelnuovo Berardenga (Siena).

Taste Cheeses at the Sensory Analysis Lab

On Saturday September 16, at the UNISG Sensory Analysis Lab (Via Amedeo di Savoia, 8), the Sensory and Consumer Science research group will be offering a chance to take part in a sensory analysis test on cheeses with different fat contents, with the theme “Light Cheese: The Flavor Behind the Label.” Participation in the test is free and open to anyone over the age of 18. Test times must be booked in advance. The initative is part of the activities of Spoke 7 – Secondary Agroindustry in the NODES – Digital and Sustainable North West Innovation Ecosystem, coordinated by the University of Gastronomic Sciences.

Film Screening: “Pastori. Una storia dal Piemonte”

On Saturday September 16, a documentary made by Paolo Casalis will be screened at 4pm. Supported by the Region of Piedmont, it is dedicated to the ancient agricultural traditions of Piedmontese goat and sheep herders in the Alta Langa, Langa Astigiana, Biellese and Valsesia.

You can find all the details about the activities at the UNISG stand in Bra and on the Pollenzo campus, and how to book, here: