Organic raw cheese and the Italian “Pezzata Rossa”
Visit and Tasting on farm | Duration: approximately 2 hours
Raw cheese, or better, raw-milk cheese is more complex, and dare we say better than other products. This is because unpasteurized milk transfers the aromas and the scents of its territory to the cheese, without any chemical additive. Without pasteurization, the cheese and the territory where the production takes place develop a very close connection. At the foot of the Medea hill, near the beautiful vineyards of Collio, a farm has been taking care of the Red Pezzata cows typical of Triveneto for four generations. All the cows live in an open shed and are put out to pasture in the surrounding fields when the weather allows. The cows feed on grass and fodder that are personally cultivated by the estate owners. In this area near Cormons, Aquileia, Grado and Redipuglia, milk is turned into organic raw-milk cheese and yoghurt. The whole production chain of the farm, from the cultivation of fodder to the breeding of the cows has been certified to be Organic. The products that we will taste in the course of our visit will be of the highest quality. All the products are processed respecting the millenary traditions of raw cheese in this corner of Friuli.
Meeting
- Meeting time on request
Activity and tasting
- Visit to the cheese production facilities
- Visit to the Pezzata Rossa cowsheds and their pastures
- Tasting of 7 organic raw-milk cheeses, ranging from very fresh cheeses to mature ones.
- The cheese tasting will be accompanied by local wine
- Yoghurt and dessert are included at the end of the tasting
End of the visit
Additional information
| Destination | Friuli |
|---|---|
| Duration | About 2 h. |
| Difficulty | Easy |
| Groups | Individual | Individual Min. 2 pax |
Organic raw cheese and the Italian Pezzata Rossa
Visit and Tasting on farm | Duration: approximately 2 hours
The milk produced on the farm is transformed into cheese and yoghurt in situ. Everything produced on the farm, ranging from cheese to meat, has been certified to be organic. We will visit the sheds and the pastures where the Pezzata Rossa cows, weather permitting, feed on the fodder. An in-depth analysis will be dedicated to the transformation of milk taking place in the dairy laboratory. The tasting includes seven types of cheese, from the freshest ones to the most mature ones. We will sample ricotta, primo sale, mozzarella, the local Latteria, rose-flavoured caciotta, elderflower-flavoured caciottas and other cheeses aged in peculiar holes dug in the rocks. The cheeses we will be offered vary according to the season.
What’s in the tour:
Visit to the cheese production facilities and to cowsheds + Tasting of 7 organic raw-milk cheeses+ wine and dessert
| STARTING POINT/ARRIVAL | Cormons | ||||
| SCHEDULE OF ACTIVITIES | Meeting time on request | ||||
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| NOT INCLUDED |
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