Practical in-depth lesson in the world of cheese making in which, starting from hot milk, a fresh caciotta cheese will be produced. There will be hints of the theory of the production phases, of the maturation processes, but above all they will put “their hands in the dough”, or rather in milk, for guaranteed fun!

At the end of the firs part of experience, after a short 5-minute drive, follows a guided tour of the Premiata Latteria Perenzin Museum and the descovery of cheese aging warehouses . The tour concludes with guided sensorial tasting of 4 Perenzin specials.