This experience takes visitors behind the scenes of artisan cheesemaking revealing every stage of the process that transforms fresh milk into some of Italy’s most iconic dairy specialities.
Surrounded by the landscapes of the Murgia plateau, the visit begins inside a working organic farm where generations of local farmers and cheesemakers have preserved traditional methods rooted in respect for nature, animal welfare, and regional heritage.
It starts with a live mozzarella-making demonstration led by expert cheesemakers. Guests will observe how freshly collected milk is transformed into stretched-curd cheese using traditional artisan techniques. Learn how timing, temperature, and manual skill combine to create mozzarella with its delicate texture and fresh flavour.
You will also discover the ancient “siero innesto” method, a natural whey starter fermentation process traditionally used in southern Italian cheesemaking. Unlike industrial techniques that rely on additives, this method naturally matures the milk, creating cheeses with richer flavour and improved digestibility.
The visit then continues backwards through the production chain, allowing guests to understand the full journey from finished cheese back to its origins. Explore the dairy facilities and learn how the farm manages every stage of certified organic production.
A visit to the cattle stables offers the chance to meet the dairy cows responsible for the farm’s milk production and understand how animal wellbeing directly influences product quality. The farm follows ethical farming practices, providing spacious environments and natural feed for its animals.
Guests will also enter the cheese ageing cellars, where traditional maturation techniques develop the aroma, texture, and character of the farm’s cheeses. Here, you will learn about local ageing traditions and the importance of time and environment in artisan cheese production.
The gastronomic offering is designed to showcase its organic products through a selection of cheeses and cured meats that highlights the quality of the ingredients and traditional production methods.
The cheese selection includes burrata, with its soft, creamy centre of stracciatella and cream; goat’s cheese aged with black pepper, with its intense, spicy aroma; and caciocavallo and provolone in various stages of maturation. Together, they reveal the evolution of flavour and texture, from the delicate milky notes of young cheeses to the more complex, lingering flavours of aged varieties.
The cured-meat selection includes artisanal mortadella, with its soft texture and delicate flavour; aged capocollo, prized for its natural marbling and the rich aromas developed during maturation; and rustic salami, with its robust flavour and firmer texture.
All products are organic, reflecting a core principle of its philosophy and its commitment to quality and to celebrating local producers.
