tpo_dossier_action-plan-for-innovation-and-learning_201406

2.419CONTACT:MICHELE RUMIZM.RUMIZ@SLOWFOOD.ITWEBSITE:WWW.SLOWFOODFOUNDATION.COM/PRESIDIASLOW FOOD FOUNDATION FOR BIODIVERSITY- BUCEGI MOUNTAINS BRÂNZA DE BURDUF(ROMANIA)In the high Bucegi Mountains in Transylvania, drovingshepherds still make a living as cheesemakers. At thebeginning of summer the herders collect sheep oflocal breeds from local farmers and herd their flocks tomountain dairies. Here they process the raw milk and, inreturn for this service, keep part of the cheese and severallambs.This seasonal tradition to produce Brânză de Burduf,which is matured in fir tree bark, is still commonlypracticed. Despite being the most valuable of Romaniancheeses, an overly rigid application of Europeanhygiene regulations was putting traditional herding andproduction techniques at risk.The Slow Food Foundation for Biodiversity aims tosustain quality production at risk of extinction, protectunique regions and ecosystems, recover traditionalprocessing methods, and safeguard native breeds andplant varieties. It creates a Presidium to define a specificproduct, its region, the people who may produce it,and the specific production techniques. It encouragesinnovation by local producers and sharing of knowledge.A Presidium for Brânză de Burduf was formed withalso the producers as members. It drew up a productionprotocol which all producers sign. This preserves thetraditional production techniques and guaranteesthe authenticity of the cheese whilst also ensuringconsistent high quality. Later it helped to build a sharedfacility for further processing and ageing of the cheese.An important and innovative initiative is now underwayto ensure that the first processing phase, which takesplace in the individual mountain dairies, meets hygieneregulation standards.The Presidium producers meet three times a year tomake decisions about promotion and issues relatingto production. They are acquiring a greater familiaritywith the national and international market, buildingup a network of contacts and learning the best way topresent their product. This has brought higher profits,encouraging the producers to maintain the mountainpastures and safeguard the cheese, which is a symbol ofthe local culture. They are currently working to register ashared brand.Herding is of little interest to younger generations, beingconsidered an inferior, old-fashioned activity. But now thePresidium coordinator, who is also a cheesemaker, is 32and other young people are becoming interested in theproject.The Presidium is helping to improve production andspread knowledge about the area and the product.It plays an essential role in maintaining the culture ofmountain cheesemaking and preserving the landscapeand the biodiversity of the pastures, including the twolocal sheep breeds.