Booking
The mountain atmosphere has shaped the character of these lands, while nature has dictated the rhythm of life. In the farms of Val di Pejo, one experiences the simplicity of peasant life, filled with a sincere love for nature and authenticity
WHAT TO EXPECT/ACTIVITY DESCRIPTION
During the visit to the farm, you will have the opportunity to fully immerse yourself in the rural atmosphere and get up close with traditional farming practices. You'll witness the milking of goats and cows, learning about the methods and techniques used to obtain high-quality fresh milk. You'll tour the areas dedicated to cheese production, seeing firsthand the processing process and understanding the work behind the creation of genuine and flavorful cheeses. Throughout the visit, you'll have the chance to interact with Marco. It will be an opportunity to deepen your knowledge of rural life and to appreciate the deep connection between humans and the land. The experience will conclude with a tasting of the cheeses produced on the farm, savoring the authentic flavors of the countryside and appreciating the fruit of the farmers' labor and passion.
Meeting directly at the Farm at 10:30 AM (the farm is not accessible by car - it's about 20 minutes away from Peio Fonti)
INTERESTING FACTS/INFO
Among the many varieties of milk used by humans, goat's milk is one of the oldest. With a strong flavor, it contains numerous nutrients, including taurine, which is crucial for children's brain development, making it the most consumed milk in ancient times. One of the main reasons for consuming goat cheese is its high digestibility, making it particularly suitable for those who suffer from lactose intolerance. Additionally, it has a low cholesterol content, and its unique composition prevents an increase in cholesterol levels in the blood.
WHO ARE WE
Marco, originally from Varese, was driven by his passion for the mountains to move to Peio as a shepherd, bringing along his goats. He had a dream: to build his own stable, and he succeeded. He raises over a hundred goats, from which he produces excellent goat cheese. Since 2010, he has also been raising 30 dairy cows, mainly of the Brown Swiss breed.
