We will see how the nutrition, the breed of the animals and the human work lead to the “creation” of a quality product such as cheese, both from a theoretical and a practical point of view.
We will talk about the origin of cheese, why there are countless types, and we will go into detail of the typical and characteristic cheeses of our area.
We will talk about seasonality, animals and our environment.
During the experience, starting from fresh milk, we will produce small cheeses to be tasted at the moment. We will visit the animals, talking bout the native breeds, the milking parlour, the stable and the whole farm.
This experience is available from May to October, upon request.
Duration: about 3 hours
Price: 100 euros per group (maximum 20 people)
