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Have you recently started farmhouse or artisanal cheesemaking? Are you a passionate dairy producer in the first years of activity? Then be welcome to our video contest 2016!
We are curious about your vision and expectations, your first achievments and/or failures. Why have you made the decision to process milk from your farm? Which meaning has artisanal cheesemaking to you and your community?
Background
For the first time, FACE Network launches this video contest. Our aim is to highlight the current reality and diversity of the traditional dairy sector of Europe, through the eyes of people who are recent entrants to the sector.
The contest is open to any cheese and dairy producer/worker in the first 5 years of activity aged 18 years or older. Welcome are also future cheese and dairy producers, who are in training or internship period in a farmhouse or artisanal dairy.
What to show in your video?
Through images and other means such as spoken commentary, subtitles, music, etc. you should present:
- the farmhouse/artisanal dairy where you are working;
- your personal perception of life as a professional dairy producer;
- your view of the role of the tradition in cheese and dairy production today.
Spoken commentary and subtitles can be provided in the official language of your own European country. Neither English nor any other language is mandatory.
Don’t forget to tell us a little about your location (city, country…), and geographical context (mountain area, rural or urban area…) as well as providing some information on the history of the business (Is it a family enterprise? Long-established or a new business?) and anything else
that you consider important.
The videos submitted must:
- be your own original work
- not infringe the rights of others
- be respectful of the participants and potential audience, showing cultural sensitivity and avoiding indecent, shocking or disturbing images (e.g. not harming individuals or animals).
Each video must last a maximum of 5 minutes.
Prizes
The first prize is a 3-day professional cheesemaking course at the “School of Artisanal Food” of Worksop, United Kingdom (near Nottingham). More information at: www.schoolofartisanfood.org
plus a visit tour in several farmhouse dairies in the area of Worksop including 400 Euros as contribution to the travel* and accommodation costs.
The second and third prize will receive a selection of books about European traditional cheeses.
The three awards-winning videos will be published on FACEnetwork website.
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