La bontà del latte di pecora
They are pecorino cheeses made with milk from the two daily milkings one in the evening and the following morning using either the traditional process or raw milk.
I tempi che
contano davvero!
Aging is an important and delicate phase in cheese production; it can last anywhere from a few months to several years.
Forme d’Arte has curated a selection of small-scale cheese producers, showcasing the best of Tuscan and Italian cheesemaking.
Art in Transhumance is a traveling exhibition/installation a moving flock that engages in an original way.
Seeing, touching, smelling, and tasting help us appreciate the aftertaste and nuances of cheese.
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