Have you ever taste raw milk Sheep's cheese?

By BIOAgriturismo Poderaccio

via del Massone, 15 - Località San Michele - 50064 Figline Incisa in Valdarno - Firenze - Italy

The transformation of milk into cheese has ancient origins, but modern dairies productions have lost the taste, smell and seasonality that has the raw milk cheese, a method still used by a few brave dairymen.

Poderaccio accommodation with the Organic Farm Torraccia invites you to spend two days immersed in nature during which you can attend and participate in a demonstration of organic cheese making organic, made from raw milk, followed by tastings

The offer includes:
2 nights in apartment
breakfast basket with local organic produce
cheese-making demonstration
raw milk Sheep's cheese tasting, accompanied by homemade bread and local organic wine

In the afternoon you can visit the breeding of Sardinian sheep, and the company's biological cheese dairy La Torraccia and purchase the products tasted.