Lapo and Ilaria teach the traditional method of production and aging of Pecorino. Typically, Tuscan cheese is produced from sheep milk. We don’t pasteurize our milk and therefore, this cheese is a raw milk cheese. It is a unique and different experience. During the course, you will produce three types of cheese: raveggiolo, pecorino and ricotta. Our Ricotta is also mentioned in the Under the Tuscan Sun Cookbook by Frances Mayes. The experience will end with a wonderful tasting of Tuscan bruschetta, pecorino cheese, pasta, and ricotta with jam, all accompanied by good wine.If you want to experience the customs and traditions of country life, spend a relaxing day or evening at the farm and enjoy the good life and the good food the farm has to offer, we await your visit