Herbs, spices, liqueurs, and botanicals become the tools to transform a small caciotta and give it a personal character. Before getting to work, however, this experience takes you into the world of cheese aging, to understand what it really means to intervene on time, fragrances, and maturation.
The visit starts at the Premiata Latteria Perenzin Museum, where the family's story intertwines with that of cheesemaking art and the territory. It continues in the aging warehouses until opening the vault that houses the company's aged cheeses.
After a sensory tasting of four cheeses, it's time to move from theory to practice. Each participant receives a fresh caciottina and can choose from various ingredients to create their own aging. You experiment, smell, combine aromas, and decide which path to take with the cheese.
