Ostuni: production workshop of the Apulian cheese

In this tour-laboratory we will devote ourselves to taste cheese produced from the milk of the indigenous animal species that we will learn to realize in all its phases.
The sheep and cows have been the object of attention since the dawn of time, considered more important and essential than the rest of the cattle. The historic agronomist Columella, who lived in the days of Seneca (1st century AD), praises all its qualities: offering protection from the rigors of the cold, they are the first source for making woolen garments in addition to the production of milk and cheeses. Already at that time Columella highlights the Salento sheep that has Asian or Syrian origin of the Zackel strain, imported from the Saracens. They are long wool mattress, perfectly adapted to the aridity of Salento.
The invention of the cheese dates back to about six thousand years ago, while it is testified that in the 1700s it was the province of Otranto that supplied Naples with its meat, the capital of the kingdom with its 450,000 heads. It is considered one of the best sheep breeds in Italy.

We will visit a rustic masseria or an ancient underground oil mill within a protected coastal area, considering the herbs that these animals eat we will produce a cheese with a unique scent. During the summer you can also make "ricotta", a fresh and creamy cheese that will inebriate our palates.

The price is per person 

Availability

All the year
min 2 max 50 participants

Duration

2 hours

Included 

Guided tour, tasting

Meeting point
Ostuni

Language
Italian

Things to remember 

Comfortable shoes, camera,  hat, water

Cancellation costs

100 %

Local operator details
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Before performing payment, always tell us by e-mail info@ticketpuglia.it or at 333.5993937, the date you want to book to check availability.