The experience begins at the Azienda Agricola Castello di Formeniga, where milk becomes the starting point of a practical workshop. Following the expert's explanations, participants tackle the various steps of production and discover what happens when a few ingredients, managed with temperature, technique, and patience, begin to transform into cheese.
During the morning, the Casaro Snack is also planned before continuing to the Latteria Perenzin. Here, the story expands: from the freshly made cheese, it shifts to the family's history, the Museum, and the warehouses where other cheese forms await their aging time.
The day concludes with a sensory tasting of four Perenzin cheeses, learning to recognize differences, aromas, and textures.
The cheese produced during the workshop is taken home. It is perhaps the most tangible memory of the experience: something you have seen born from your hands and that tells, better than many words, how much work goes into a piece of cheese.
