Program

March 5th-8th, 2015 Milas & Bodrum Cheese Festival Program

Thursday March 5th

  • 11:00 a.m. The 6th South Aegean Food, Agriculture & Livestock Fair opens. Cheese producers from all localities of Turkey participating in the Fair by invitation of Slow Food and its support and producers from Milas district will exhibit their local produce at the “Milas Milk Association” Stand for tasting and sales throughout March 5th & 6th.
  • 10:00 a.m. The Conference of Skopje University Food Hygiene Expert Prof.Dr. Sonja Srbinovska and the applied ‘Cheese Atelier’ of Austrian Cheese Producer Robert Paget, both invitees of Slow Food Bodrum Yaveş Gari Convivium, shall take place at Muğla Sıtkı Koçman University Milas Technical College Hotel, Restauration & Treating Services Department for their students with additional participation of Milas Atatürk Professional & Technical Anatolian High School Gastronomy Department students.
  • 18:00 p.m. Cheese, Wine & hors d’oeuvres shall be served to cheese
    producers, our guests and Slow Food members at the Selia Farm
    Establishment.

Friday March 6th

  • 10:a.m. onwards Cheese producers supported by Slow Food and producers from Milas district will exhibit their local produce at the “Milas Milk Association” Stand in the 6th South Aegean Food, Agriculture & Livestock Fair for tasting and sales.
  • 10:00 a.m. The Conference of Skopje University Food Hygene Expert Prof. Dr. Sonja Srbinovska and the applied ‘Cheese Atelier’ of Austrian Cheese Producer Robert Paget, both invitees of Slow Food Bodrum Yaveş Gari Convivium, shall take place at Mugla/Bodrum Professional & Technical Anatolian High School.
  • 14:00 pm Prof.Dr. Sonja Srbinovska, shall participate in the “Food Hygiene” Panel Discussion at the 6. South Aegean Food, Agriculture & Livestock Fair.
  • In Bodrum, Special Menus shall be served at the Bitez Bağarası, Erenler Sofrası, Kısmet, Musto, and Zazu Bistro restaurants as part of the Cheese Festival events.

Saturday March 7th

  • 10:00 a.m. The Conference of Skopje University Food Hygiene Expert Prof. Dr. Sonja Srbinovska and the applied ‘Cheese Atelier’ of Austrian Cheese Producer Robert Paget, both invitees of Slow Food Bodrum Yaveş Gari Convivium, shall take place at Turgutreis Hotel Management & Tourism Anatolian High School.
  • 11:00 a.m. onwards, The Anatolian Cheese Exhibition and Stands for Local cheese tasting and sales shall be open at the Oasis Center.
  • 18:00 p.m. The “Our Local Cheese & Their Future” Panel Discussion shall take place at The Nurol Cultural Center Performance Hall (also in Oasis). The Panel shall be directed by SF İzmir Bardacık Convivium Leader Nedim Atilla. The participants shall be Prof. Dr. Bike Kocaoğlu, SF İstanbul Fikir Sahibi Damaklar Convivium Leader Defne Koryürek, SF Bodrum Convivium Founder Frank Marciano, Bodrum Chamber of Agriculture Chairman Mehmet Melengeç, Agricultural Engineer Tangör Tan from İstanbul Food &Beverages Group.
  • The “Kecileri Kacirdik”* documentary film shall be shown following the Panel. (*There is a pun in the title of this film. Literally translated, it means “We’ve let the goats escape”, but this saying in Turkish also means “we’ve gone mad”). The Documentary is 35 min, Research \ Production: Nilgün Yanık Emiroğlu, Director \ Editing \ Cinematography: Ramazan Emiroğlu, Dubbing Artist: Suha Çalkıvik, Consultants: Prof. Dr. Mustafa Kaymakçı, Prof. Dr. Zuhal Okuyan. After the Documentary presentation, local cheese shall be available for tasting at the Foyer of the Performance Hall.
  • In Bodrum, Special Menus shall be served at the Bitez Bağarası, Erenler Sofrası, Kısmet, Musto, and Zazu Bistro restaurants as part of the Cheese Festival events.

Sunday March 8th

  • 11:00 a.m. onwards, The Anatolian cheese Exhibition and Stands for Local cheese tasting and sales shall be open at the Oasis Center.
  • 11:00 a.m. The Conference of Skopje University Food Hygene Expert Prof. Dr. Sonja Srbinovska and the applied ‘Cheese Atelier’ of Austrian Cheese Producer Robert Paget, both invitees of Slow Food Bodrum Yaveş Gari Convivium, shall take place at Design Foundation Yalıkavak Olive & Cheese Workshop. The Conference & Atelier shall be open to interested public for a fee.
  • At the session in Design Foundation Yalıkavak Olive & Cheese Workshop, Cheese Producer Mr. Ilhan Koçulu, who is also the SF Kars Convivium Leader and the founder of the “EkoMuze Zavot” Cheese & Dairy Museum shall give training on the subject of “Local Cheese made from Raw Milk”.
  • In Bodrum, Special Menus shall be served at the Bitez Bağarası, Erenler Sofrası, Kısmet, Musto, and Zazu Bistro restaurants as part of the Cheese Festival events.
  • 19:00 p.m. At Erenler Sofrasi Restaurant, the Author of the book “When Milk sleeps”, Mr. Artun Ünsal talk about Anatolian cheese followed by his book signing. Afterwards, the Gala Dinner shall take place. The attendance to the Gala dinner is open to public for a fee. Reservations should be made through Erenler Sofrasi.