26 Marzo 2026

Manifesto of Noble Cheese
Book Presentation & Meet the Producers

University of Gastronomic Sciences of Pollenzo – 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 – Book Presentation & Meet the Producers, an event dedicated to the editorial project created by Jiří Giorgio Jelínek.
The event will be held in English.
Manifesto of Noble Cheese is a unique publishing project that explores the world of Italian artisanal cheesemakers through authentic photography, personal stories and a strong conceptual manifesto. The book promotes uncompromising quality, respect for traditional techniques, animal welfare and a deep connection to place.

A Book-Manifesto Beyond Conventional Publishing

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

  • Part One defines what Noble Cheese is: what it means, how it is produced, and which principles and characteristics distinguish it from industrial cheese production.
  • Part Two 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.

Event Program

The event will offer an opportunity for direct dialogue between the author, visual design professionals and producers featured in the book:

  • Presentation of the book and its cultural manifesto, by author Jiří Giorgio Jelínek
  • In-depth talk on the visual and narrative approach, curated by Bergini Studio, responsible for the book’s graphic design
  • Conversation and sharing session with cheesemakers and producers who inspired the project
  • Tasting of artisanal cheeses, paired with wines and products from outstanding local producers

Special Guests – Producers and Project Partners

Cheesemakers

  • Davide Fiandino – Formaggi Tino Paiolo
  • Gianvittorio Porasso – Formaggi Servaja
  • Giorgio Alifredi – Formaggi Lo Puy
  • Carlo Mazzoleni – Formaggio Storico Ribelle
  • Chiara Ondina – Formaggi Boscasso

Wine, Food & Culinary Partners

  • Marziano Abbona wines
  • Cantina Cornarea wines
  • Cigliuti wines
  • Salumificio Chiapella – meats and cured products
  • Tartuflanghe
  • Pasquale Laera – Chef, Borgo Santa Anna

The Manifesto of Noble Cheese

The aim of Manifesto of Noble Cheese is to show how real cheese is made 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, without compromise.

At the same time, the book seeks to help consumers understand the difference between “noble cheese” and industrially produced cheese, revealing where some of Italy’s finest cheeses are born and how the animals at the heart of this production live.

The book also issues a strong warning: the world of mountain dairies in Italy is disappearing. 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.

A Limited and Carefully Crafted Edition

After two years of work, Manifesto of Noble Cheese has been published as a limited edition of 500 copies.
The book spans 550 pages, 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, and each copy is hand-bound by young_block in Litomyšl.
The book features texts in both English and Italian.

About the Author

Jiří Giorgio Jelínek is an entrepreneur and founder of The Italians Wine Food, 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 for over twenty-five years. He has a strong interest in literature, art and graphic design, 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.