The Agricultural University of Athens and the Ministry of Culture organized a Conference entitled: "Nutritional Cultural Heritage, an Open Window to the Future. Cheesemaking and Cheese"

The Agricultural University of Athens and the Department of Newer Cultural Heritage of the Ministry of Culture organized a Conference entitled: "Nutritional Cultural Heritage, an Open Window to the Future. Cheesemaking and Cheese" on Friday, November 8 at the Conference Amphitheater of the Agricultural University of Athens.

The Day was dedicated to those who preserve the cheese-making wealth of our homeland and our nutritional cultural heritage. The programme was structured in three sections, each of which was dedicated to different aspects of cheesemaking traditions, and speakers include professional and home cheesemakers, scholars of cheesemaking and traditional nutrition, catering and tourism professionals.

                    From the Agricultural University of Athens Prof. Thomas Bartzanas, Vice Rector of Research, Finance and Development attended the event and addressed a greeting.  Prof. Mrs. Penelope Bebeli participated as coordinator and Prof. Mr. Theofilos Masouras, Prof. Mrs. Golfo Moatsu and Prof. Emeritus Mr. Iosif Bizelis participated as speakers at the event.

                    From the Ministry of Culture, the General Secretary Mr. Georgios Didaskalou, Mrs. Stavroula-Villy Fotopoulou, Director of Newer Cultural Heritage and Mr. Giannis Drinis, Head of the Department of Intangible Cultural Heritage and Intercultural Issues addressed a greeting. A greeting was also addressed by Mrs. Hara Dimakou, associate of the Secretary General of the Ministry of Rural Development and Food, Mr. George Stratakou.

                    During the break, an in situ cooking event took place with Cycladic cheeses by the well-known Chef Yannis Gavalas from Heraklia and the cook Irini Zouganeli from Mykonos.

The Conference ended with the honorary presentation of the volume to veteran cheesemakers, both professional and non-professional, as a sign of honor and gratitude for their contribution to the preservation of cheesemaking knowledge and practices.