raw milk cheeses

Tradition and Flavor in Fusion The grape harvest is part of the annual story of Podere Il Casale. Also this year we picked the grapes early at the beginning of September. With fermentation complete and the grape pomace remaining after pressing, we

At the end of summer, the spring cheese, made from the milk of the best pastures, begins to develop an intriguing aromatic profile. It is at this stage that its true potential starts to reveal itself. But what does it really

The grazing of goats!! We’ve often talked about sheep grazing, emphasizing how crucial winter and spring pastures are for milk with a rich, delicate aroma. But goats are a completely different story! Although goats, like sheep, belong to the Bovidae family, they

Among the many fascinating stories from the rural and cheesemaking world, there’s one that always surprises people: there is actually a Patron Saint of Cheesemakers! His name is Saint Lucio of Cavargna, and he is deeply tied to the alpine

There are many ways to age pecorino in unique environments, and today we’d like to introduce one particularly interesting method. If you take a cheese of about six weeks, already dry and with a well-formed crust, and put it in a

The lactic goat cheese from Podere Il Casale strikes the perfect balance between tradition and taste, technique and simplicity. With its natural acidity, soft texture, and potential for aging, this cheese is a true gem of artisanal cheesemaking—capable of surprising even

With the arrival of April, a new milking season begins. But what does that actually mean? Sheep only produce milk after giving birth to a lamb, in order to nurse and raise it. This is the true and only reason behind milk

When spring drives away winter and temperatures grow milder, the pastures burst into full abundance! Alongside common grass, clover and sulla begin to emerge—key components of the sheep’s diet. The pasture stays tender and sweet, and the sheep fully enjoy this