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Image by Xavier von Erlach

The art of Pecorino

€ 135.00 per person

Starting from

Lapo and Ilaria teach the traditional method of production and aging of Pecorino. Typically, Tuscan cheese is produced from sheep milk. We don’t pasteurize our milk and therefore, this cheese is a raw milk cheese. It is a unique and different experience. During the course, you will produce three types of cheese. Their Ricotta is also mentioned in the Under the Tuscan Sun Cookbook by Frances Mayes.
The experience will end with a wonderful tasting of Tuscan bruschetta, pecorino cheese, pasta, and ricotta with jam, all accompanied by good wine.


  • cheese making class (raviggiolo, pecorino and ricotta)

  • visit to the farm animals

  • apron

  • book on pecorino

  • certificate of attendance

  • lunch or dinner with bruschetta, raviggiolo, 3 types of pecorino, pasta, ricotta with marmalade, water and wine (1 bottle for 4 people)


  • transfers from / to hotel

  • anything not mentioned in "what is included" 


  • minimum 2 and maximum 20 people

  • available times 10.00am or 5.00pm

  • experience not available in January and August

  • advise about any food allergy or special needs

  • possibility transfer from / to hotel (on request)

  • The following cancellation conditions apply: 50% no refound; from 07 to 01 days before the service: 100% of the experience price; no-show: 100%

  • tailor made on request


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Image by Alexander Maasch
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