Cheese tasting in Florence or at your location
Given the geographical make-up, and climatic aspects of the region, the most common and widespread animal breeding is that of sheep. Tuscan cheeses are mainly obtained from sheep’s milk. Until a few years ago, the only differentiation between them was in the level of freshness or aging.
In recent years, thanks to the younger producers, who are in some cases also foreign, cheese-makers have been experimenting with new methods of production and maturation. Now it’s quite easy to find some excellent local herb and goat cheeses.
The visit, offered in an exclusive format, lasts around two hours, with the starting-time and date chosen by the participants. One of our experts will introduce you, in your own language, to the secrets of cheese-production, and cheese-tasting, through the tasting of four typical Tuscan products, accompanied by local bread, and an appropriate wine.
These are the cheeses to be tasted:
- Ricotta
- Marzolino
- Pecorino toscano
- Erborinato
A supplement is charged for programs carried out where you are staying.