The event was held to announce the 'Sentinelles du Gout' project for the protection of the Darfiyeh cheese. It was organized in collaboration with the Italian foundation Slow Food Foundation for biodiversity (SFFD), an international movement founded in 1996 to protect the pleasures of the table from the homogenization of modern fast food.

The speakers were Mr. Pietro Sarde, the SFFD president, Mr. Kamal Mouzawak, the Slow Food representative in Lebanon and founder of the Souk el Tayeb market, Mr. Nabil Moawad, the director of the agricultural projects at the RMF, and agricultural engineer Mr. Chadi Hosri from the RMF.

The Darfiyeh Cheese became the first Lebanese artisan produce in the Middle East to receive the "Presidium" quality level attributed by the SFFD.

The RMF had set a program to support the development of small farmers by providing technical assistance for local milk producers so they can improve the quality of the Darfiyeh as well as the production conditions, especially hygiene.

The Darfiyeh was in danger of extinction. The support of Slow Food and RMF will now help the local producer of this cheese in its commercialization both locally and abroad:

1- Locally: Until recently, this artisan cheese could be only found in the mountains of Northern Lebanon where it is produced, but it is now also available every Saturday at the Souk el Tayeb market, Saifi village, Centre-Ville.

2- Abroad: From 16 to 19 September 2005, the SFFD organized an international cheese festival in Italy, in which RMF and Darfiyeh cheese producers participated to present and promote the Darfiyeh cheese.

Mr. Pietro Sarde, Mr. Kamal Mouzawak,
Mr. Nabil Moawad and Mr. Chadi Hosri.

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