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Ricotta is not really a cheese but is simply a milk derivative. Although it is a dairy product, it is not obtained from casein coagulation. Ricotta is produced by whey protein, the liquid part separating from the curd during cheese

Today “I Introduce you Podere Il Casale” will let you enter the dairy of our organic farm. A new video and a new interview, this time is a double interview at the “dairywomen” of our dairy in Pienza. First of

Feta is a cheese that finds its origins in ancient Greek history. A traditional, semi-hard but friable cheese. It is white and slightly salty because it is left to ripen in brine. This is a compact cheese with an “intense”

Life in the country and the production of good healthy foodstuffs – that was our dream! Thanks to our daily work, passion and care, our organic farm has been growing since 1991. In the course of time, our organic farm

Have you ever tried sheep yogurt? At Podere Il Casale we produce organic yogurt with the milk of our sheep grazing on the meadows of our farm in Pienza, in the heart of Tuscany. Sheep yogurt is a little used product because

Today we want to give you some advice on how to recycle cheese leftovers. Sometimes in our fridge are leftovers of all kinds and very often it is cheese. It’s a shame to waste it. How to recycle cheese leftovers?

Eating cheeses don’t lead to weight gain. Dear cheese lovers, you have well understood. A study led by the Dublin University College could revolutionize everything you know about saturated fats. Whether you love Pecorino cheese or Parmigiano, whether you love

This is a hiking trail in Val d’Orcia that we always recommend to our camping or farm restaurant guests. An ideal trail to reach Monticchiello on foot from Podere Il Casale and vice versa. If you are in Monticchiello you

Have you ever heard of Farm to Table? This is the new frontier of Km 0, the latest challenge for the chefs, a restaurant called the farm… Farm to Table is a movement spread around the world that promotes the

Discovering Val d’Orcia Tastes has led us to the cheese production. A unique opportunity here at Podere Il Casale Pienza that allowed children and adults to enjoy an unforgettable experience. Sunday, April 2 at Podere Il Casale in Pienza we

Slow Food Day at Podere il Casale: now it’s time to make cheese!   LET’S MAKE CHEESE: FROM MILKING TO PECORINO CHEESE   Sunday, April 2 at Podere Il Casale Pienza we’ll celebrate the Slow Food Day. We will show

Hiking trails in Pienza: the best way to discover Val d’Orcia! For lovers of trekking and nature walks, Val d’Orcia is really a paradise. There are lots of paths through this beautiful corner of Tuscany. For its beauty, Val d’Orcia

Today we talk about Quark. Don’t worry this is not a treatise on physics, no mention of the particle… We are farmers and cheese producers, so today we talk about Quark cheese! Probably many of you do not know this

Incrocio Manzoni has nothing to do with the Manzoni that wrote The Betrothed… We are talking about a very special vine, still little known. Especially still little known in his bottled expressions. The Crossing Manzoni or Manzoni Bianco is a

Pecorino di Pienza is one of the best Italian cheeses and at the same time has a long history. The ancient Romans and before them the Etruscans, produced and consumed Pecorino. They were pastors before to be farmers and the

To store cheese and keep it fresh longer, you have to follow some easy rules to preserve taste and aroma. Our suggestions will help you avoid waste and preserve the cheese as long as possible without losing its flavor. You