Let’s learn about the 3 types of milk – cow, goat and sheep milk – and, in particular, milk
cow We learn about rennet and ferments We find out what ingredients and natural flavorings we can use to make our cheese tastier and always different
Explanation stages of cheese making:
You got it right, the milk, natural flavorings, spices, rennet and ferments to make your 1st cheese we provide!
We don’t like to call him Professor, he is Riccardo and he has been our super dairyman for over 30 years.
In recent years, many local and national newspapers have talked about us and our experience, not only in training and experimentation, but particularly in bringing innovation to the world of cheese.
The one between us and cheeses is a story of love and passion.