The Art of Pecorino in Cortona
All the secrets about cheese making
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: raveggiolo, pecorino and ricotta.
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. During the course, you will make three types of cheese: raveggiolo, pecorino and ricotta.
Program:
- 10:00 am meet up at the farm
- 10:15 am first part of your cheese making class
- 11 am farm tour
- 11:30 am second part of your cheese making class
- 12:00 am the experience will end with a wonderful tasting of Tuscan bruschetta, pecorino cheese, pasta, and ricotta with jam, all accompanied by good wine.
Price per person.
Cortona, AR, Italia
Monday,
Monday,
From 01 July 2020 to 31 July 2020
Monday,
Monday,
- cheese making class
- visit to the sheep
- book on Pecorino, diploma
- lunch with bruschetta, raveggiolo, 3 type of pecorino, pasta, ricotta with marmalade and drinks
- transfers from/to hotel
- anything not mentioned in “what is included”
