×

CASEIFICI AGRICOLI OPEN DAY 2019

Podere il Casale join CASEIFICI AGRICOLI OPEN DAY 2019, the first edition of a national event promoted by Associazione Casare e Casari di Azienda Agricola on Saturday 14 and Sunday 15 September.

Podere Il Casale will be a paradise for gourmets for two days. You will discover all the stages and places of the production of our cheese from milking, to the finished product, from pasture to the barn, from the dairy to the restaurant.

In short you will see closely how our pecorino di Pienza comes from raw milk with all the explanations of the cheese maker that will lead you to the tasting.

There are many dairy farms throughout Italy that will open their doors on Saturday 14 and Sunday 15 September, with the aim of bringing a sensitive and interested public to the world of agricultural producers, to make them understand how it works a company that raises animals and produces cheese.

An event also suitable for children who will be delighted to see our animals and discover the magic of milk that becomes cheese. You will be able to see all the stages of production up close and you can ask our cheese-maker Ulisse all your questions.

You will be able to discover up close one of the gastronomic excellences of our territory, respecting seasonality and tradition. And remember that the biggest secret is that in our productions … there are no secrets!

CASEIFICI AGRICOLI OPEN DAY 2019

Dairy Farms open day is an event designed and organized to make known to final consumers how the cheese born that every day they consume on their tables. Almost everyone at least once a week eat cheese, but few know exactly how this gastronomic excellence is born.

On Saturday 14 and Sunday 15 September, you will have the opportunity to discover how it borns and what is behind our raw milk Pecorino di Pienza, starting from the pastures, up to the table. In short, if you want to experience a day on the farm in contact with nature this is the perfect event.

We start from the pastures where our animals feed freely. Then we arrive at the milking stable. Then the milk collected arrives at the dairy where our cheese maker Ulysses will reveal all the secrets of the production of our Pecorino di Pienza. The next stop is the seasoning cell, here the cheese rests and matures.

You will discover the times and characteristics of all types of aged, fresh, flavored, aged, goat cheese and many other surprises.

PODERE IL CASALE PIENZA

Then there is the tasting, the last stage of our short journey trhough the world of cheese. For the occasion you can taste the different types of our organic raw milk Pecorinopairing with a good glass of wine.

Program:

Saturday 14/09

From 10am – 11.30am: Tastings (€ 10)
Possibility to turn freely in the stables
***
From 15 – 6.30pm: Tastings (€ 10)
16:00: Guided tour from the barn to reception
17:00: Milking
17:45: Cheese workshop with the dairyman

Possibility to have dinner later in our restaurant at km 0 (booking recommended)

Sunday 15/09

From 10am – 11.30am: Tastings (€ 10)
Possibility to turn freely in the stables
***
16:00: Guided tour from the barn to reception
17:00: Milking
17:45: Cheese workshop with the dairyman

Possibility to have dinner later in our restaurant at km 0 (booking recommended)


[recaptcha size:compact theme:dark]

×