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. Our 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.
|AVAILABILITY||tour available all year|
tour not executable in January and August
|WHAT IS INCLUDED||cheese making class (raviggiolo, pecorino and ricotta)|
visit to the sheep
book on Pecorino
certificate of attendance
lunch or dinner with bruschetta, raviggiolo, 3 type of pecorino, pasta, ricotta with marmalade and drinks
|WHAT IS NOT INCLUDED||transfers from/to hotel|
anything not mentioned in “what is included”
|NOTES AND INFORMATION|