{"id":203,"date":"2025-08-01T09:35:46","date_gmt":"2025-08-01T07:35:46","guid":{"rendered":"https:\/\/pforme.wpenginepowered.com\/homepage\/"},"modified":"2025-11-17T08:49:21","modified_gmt":"2025-11-17T07:49:21","slug":"homepage","status":"publish","type":"page","link":"https:\/\/progettoforme.org\/en\/","title":{"rendered":"Homepage"},"content":{"rendered":"
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OCTOBER 24th<\/sup>-25th<\/sup>\u201326th<\/sup> 2025 \u00b7 BERGAMO<\/h3>\n\n\n\n

BEHIND FORME<\/strong>
OF CHEESE<\/strong>
VALLEYS<\/strong><\/h1>\n\n\n\n
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THE LEADING DAIRY INDUSTRY EVENT IN ITALY RETURNS WITH ITS 10th<\/sup> EDITION<\/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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Tasting workshops curated by the cheesemakers and winemakers of the Cheese Valleys<\/h2>\n\n\n\n
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Saturday 25 october – 10:00
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

That branch of Lake Como \u2013 Mazzoleni Cheeses<\/strong><\/strong><\/h3>\n\n\n\n

Tradition and innovation passed down through generations.<\/p>\n\n\n\n

Join the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday 25 october – 15:30<\/em>
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

The Orobic Valle Camonica \u2013 Tino Canti, a herdsman from another time<\/strong><\/strong><\/h3>\n\n\n\n

Mountain pasture cheeses, PAT \u201ccasatta,\u201d and 100% cow\u2019s milk specialties.<\/p>\n\n\n\n

Join the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday 25 october<\/em> – 16:30<\/em><\/em>
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

Valtellina to experience \u2013 I Tracimati at the Circolino<\/strong><\/strong><\/h3>\n\n\n\n

An encounter to explore the many nuances of Valtellina cheeses and wines, and to share…<\/p>\n\n\n\n

Join the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Saturday 25 october<\/em> – 1<\/em>7:30
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

The Prince of the Orobie \u2013 Alfio Sassella\u2019s Cheeses (Alpe Cavizzola)<\/strong><\/strong><\/h3>\n\n\n\n

Tasting of four vintages of Storico Ribelle (2019\u20132025).<\/p>\n\n\n\n

Join the workshop<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 26 october<\/em> – 10:00<\/em>
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

Antico Alpeggio Camisolo \u2013 Four Vintages, a Tale from the Orobie<\/strong><\/strong><\/strong><\/h3>\n\n\n\n

Tasting of a vertical selection of Camisolo 2022\u20132025.<\/p>\n\n\n\n

Partecipa al laboratorio<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 26 october<\/em><\/em> – 15:30<\/em>
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

Silter and Valle Camonica \u2013 A Journey into the Heart of Brescia<\/strong><\/strong><\/h3>\n\n\n\n

Silter PDO and mountain pasture specialties.<\/p>\n\n\n\n

Partecipa al laboratorio<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 26 october<\/em><\/em> – 16:30<\/em>
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

Casera and Its Evolution \u2013 with Latteria di Chiuro<\/strong><\/strong><\/h3>\n\n\n\n

From young Casera to aged varieties + butter.<\/p>\n\n\n\n

Partecipa al laboratorio<\/a><\/p>\n<\/div>\n\n\n\n

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Sunday 26 october<\/em><\/em> – 17:30<\/em>
Sala Sant\u2019Agata \u2013 Circolino<\/em><\/p>\n\n\n\n

The Poetry of Milk \u2013 Carozzi Cheeses from Valsassina<\/strong><\/strong><\/h3>\n\n\n\n

Taleggio and Gorgonzola reinterpreted with passion.<\/p>\n\n\n\n

Join the workshop<\/a><\/p>\n<\/div>\n<\/div>

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SPACES AND EVENTS<\/strong><\/h2>\n\n\n\n

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Spaces and events: conferences, Cheese Valleys cheese market, Cheese Park, and tastings<\/h2>\n\n\n\n

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

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Sala Giunta CCIAA Bergamo<\/em><\/p>\n\n\n\n

CONVEGNI – FORME<\/strong><\/h3>\n\n\n\n

Press conference<\/p>\n<\/div>\n\n\n\n

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Loggiato Palazzo della Ragione – Piazza Vecchia<\/em><\/p>\n\n\n\n

PIAZZA MERCATO DELLE CHEESE VALLEYS – FORME<\/strong><\/h3>\n\n\n\n

Mercato coperto dedicato alle produzioni casearie artigianali delle Cheese Valleys.<\/p>\n<\/div>\n\n\n\n

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Giardini del Circolino<\/em><\/p>\n\n\n\n

CHEESE VALLEYS PARK<\/strong><\/h3>\n\n\n\n

Market and food court of the food and wine excellences of the Orobic Valleys.<\/p>\n<\/div>\n\n\n\n

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Citt\u00e0 Bassa \u2013 Sentieron, Teatro Donizetti<\/em><\/em> side<\/p>\n\n\n\n

CHEESE PARK<\/strong><\/h3>\n\n\n\n

Market and food court of the Creative Cities of Gastronomy \u2014 Bergamo, Alba, and Parma<\/p>\n<\/div>\n\n\n\n

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Bergamo Wine Experience \u2013 ChorusLife<\/em><\/em><\/em><\/p>\n\n\n\n

CHEESE MEETS WINE<\/strong><\/h3>\n\n\n\n

Bergamo Wine Experience at Choruslife<\/p>\n<\/div>\n\n\n\n

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Loggiato Palazzo della Ragione<\/em><\/em><\/em><\/em><\/p>\n\n\n\n

THE CAL\u00c8CC MEETS THE EVENTS OF THE CHEESE VALLEYS<\/strong><\/h3>\n\n\n\n

For its 10th edition and to celebrate the union of the Cheese Valleys, Forme becomes itinerant!<\/p>\n<\/div>\n<\/div>

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THE CAL\u00c8CC MEETS THE EVENTS OF THE CHEESE VALLEYS<\/strong><\/h2>\n\n\t<\/div>\n\n<\/div>\n\n\n
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Cal\u00e8cc is a highly emblematic element which characterized the western Orobics dairy industry. Once a symbol of the great and ancient dairy tradition of the territory, unfortunately, today it risks becoming an archeological relic. It is a simple \u201cdairy hut\u201d (approx. 4 X 5 m.) made of dry wall between 1 and 1.5 m. high without fixed roofing. The roofing consists of a waterproof canvass sheet resting on perches fixed to the ground and tied to the walls. In good weather, this canvass is partly removed to get rid of smoke. Nowadays, the cal\u00e8cc is seldom used as there are usually farmhouses in the vicinity for the staff to sleep in.<\/p>\n\n\t<\/div>\n\n\n\n

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Every mountain farm station had a number of cal\u00e8cc and each year only one of these was used. This was because to move equipment and utensils from one cal\u00e8cc to the other was time consuming and costly, especially the bulky cauldron. With rain and wind, the working of milk in these structures became difficult.
The cal\u00e8cc are regarded as emblems of mountain food culture in the Bitto valley and the neighboring ones, such as Tartano,Lesina, Brembana and Varrone. There are no functioning cal\u00e8cc remaining except in the Bitto valley.<\/p>\n\n\n\n

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

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WHAT IS FORME PROJECT<\/strong><\/h2>\n\n\n\n
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A benchmark for the ITALIAN dairy sector<\/strong>, a stage for UNESCO Creative Cities of Gastronomy<\/strong>, a catalyst for the development of the Orobie Cheese Valleys<\/strong>, a spectacular market exhibition, Cheese Labs, conferences, tastings, and kids\u2019 workshops \u2014 FORME is all this, and much more<\/strong>.<\/h2>\n<\/div>\n\n\n\n
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10 anni di sapori condivisi<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\t<\/div>\n\n\n\n

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FORME is a network project dedicated to the national and international promotion and enhancement of the entire Italian dairy sector.<\/strong> The project was born in Bergamo in 2015 and has grown over the years from the initiative of the Bergamo Chamber of Commerce, which sought to recognize the city\u2019s central role in the dairy industry thanks to its PDO productions and its deeply rooted agricultural and artisanal traditions carried on for centuries in the surrounding valleys. Each edition of FORME brings together producers, affineurs, chefs, institutions, and enthusiasts from all over the world, with the goal of celebrating cheese as a cultural, identity, and economic heritage<\/strong> of the territory.<\/p>\n\n\n\n

Bergamo<\/strong> is the natural stage for this journey, boasting an unparalleled dairy tradition. The area holds the European record for PDO cheeses: 9 of Italy\u2019s 53 PDOs are produced within the province. This distinction led in 2019 to Bergamo\u2019s recognition as a UNESCO Creative City of Gastronomy and the title of \u201cEuropean Cheese Capital<\/strong>.\u201d<\/p>\n\n\n\n

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10 years of shared flavors<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Now in its tenth edition, FORME is more than just a festival: it is a vast container of events, ideas<\/strong>, and relationships<\/strong> in constant evolution, while still pursuing the same goals.<\/p>\n\n\n\n

The FORME project aims to raise awareness, because cheese is not just food \u2014 it is also history, territory, and community. It does so through experiences and connections involving experts, delegations, enthusiasts, and curious visitors from all over the world: a global table around which to discuss and taste the best of Italian dairy tradition<\/strong>.<\/p>\n\n\n\n

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BERGAMO PDO CHEESES<\/strong><\/h2>\n\n\n\n

Nine excellences, nine identities, one land.<\/h2>\n\n\n\n

Imagine a bond. A bond so strong it is unbreakable, able to blend and merge realities until they become indistinguishable, identified by each other\u2019s name, turning into one. This is the magic of Bergamo\u2019s PDO cheeses. A mark that certifies the link between territory and product<\/strong>: to obtain it, a cheese must be entirely produced, processed, and matured within a specific geographic area, tied to the natural environment and the human and traditional factors of that place.<\/p>\n\n\n\n

Bitto, Formai de Mut, Gorgonzola, Grana Padano, Provolone Valpadana, Quartirolo Lombardo, Salva Cremasco, Strachitunt, Taleggio<\/strong> \u2014 these are the 9 PDO cheeses of Bergamo, true treasures of this land, unique in their characteristics and flavors.<\/p>\n\n\n\n

From the highest peaks to the valleys and down to the plains, the heterogeneity of Bergamo\u2019s ecosystem<\/strong>, combined with the knowledge<\/strong>, traditions<\/strong>, and skills of breeders and cheesemakers<\/strong>, gives birth to 9 excellences and other productions such as PAT and Slow Food Presidia. A remarkable number, a sign of quality, and an incredible variety of types that make Bergamo rightfully the \u201cEuropean Cheese Capital<\/strong>\u201d.<\/p>\n\n\n\n

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DISCOVER THE PDO CHEESES<\/a><\/div>\n<\/div>\n\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/section>\n\n\n

<\/p>\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:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/pages\/203","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/comments?post=203"}],"version-history":[{"count":0,"href":"https:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/pages\/203\/revisions"}],"wp:attachment":[{"href":"https:\/\/progettoforme.org\/en\/wp-json\/wp\/v2\/media?parent=203"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}