Cheese school - Mountain class

Visit to a cheese maturing firm and field trip to reach the alpine pastures or the farms of the area

Milk and cheese have ancient origins, as witnessed by the fact that many people
based their economies mainly on pastoralism. Since milk is perishable it was used
to produce acidified beverages, also by the Greeks and the Romans.
Thanks to this inerary the kids can discover the ancient farming traditions and
learn how a farm works. Helped by an expert, the kids have the chance to become
dairymen for a day and learn how to turn milk into cheese.

What's included
Guided visit to a cheese maturing facility and optional trek to the alpine pastures or visit to a farm. Cheese workshop

Duration
1 day

Age
6 - 14 yrs

When
Througout the whole academic year

Bresaola

One of the symbolic products of Valtellina, obtained through the method of preserving meat by salting and drying.

Food & Wine

Typical cheeses

From the mountain pastures, where the animals graze freely feeding on alpine herbs, one can find unique cheeses such as Bitto, Casera and Scimudin.

Food & Wine

Chestnuts

Sondrio and the surrounding towns are located at the ideal elevation for picking chestnuts.

Food & Wine

Honey

Beekeeping has a century-old tradition in Valtellina, so much so that in the ancient times it was used as currency during trades, almost as if it was liquid gold.

Food & Wine

Pioda and Lavecc

The mountains of Valmalenco are a paradise not just for nature lovers, but also for gluttons.

Food & Wine

Cheese & Honey - Mountain class

Guided visit to a farm with tastings of local products

Food & Wine

Cheese school - Mountain class

Visit to a cheese maturing firm and field trip to reach the alpine pastures or the farms of the area

Food & Wine

Pizzoccheri

The main dish of the local culinary tradition that is protected and promoted by the Accademia del Pizzocchero in Teglio, which has codified the recipe and promoted this pride of Valtellina in Italy and the world.