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Raviggiolo – slurping is a must!

 Just like any other food, cheese can be seasonal. For example, there are the flavorful “summer cheeses” [either fresh or aged from the prior season] that are made of the milk from when the animals are on higher pastures and eat rich mountain grasses full of flowers and herbs.
Other cheeses are periodically not even available—for instance, some goat’s milk cheeses that are not produced at all during the two months prior to the end of gestation.

And then there are cheeses that are not produced at certain times of the year simply by following a traditional path or method.
A representative of the last category is Italian *Raviggiolo* – our guest today.

INSTACHEESE Caseifici Agricoli – Società Agraria Bacciotti

INSTACHEESE with and by caseifici agricoli
tonight with
 Società Agraria Bacciotti

Don’t miss tonights Instacheese with tuscan cheesemakers
Sandra and Roberto Mongili of Soc. Agr. Bacciotti.

If you love cheese you should definitely not miss this one!

Tonight, July 12th @ 9pm CET

Instacheese behind the scenes:
As some of you already know 3 years ago *Caseifici agricoli* initiated the “open farm days”, where dairy farms open their doors to visitors, let them taste their cheeses and tell their stories.
The idea behind it is to let people know about the dairy cultural heritage of farms and landscapes and to spread the word of a sustainable, gastronomic and cultural tourism.

Besides the annual open house days (this year on September 12th and 13th )  caseifici agricoli started a live Instagram meet-up with farmers and cheese makers as well as other professionals in the field.

So, if you know some Italian tune in!
Every Sunday, Wednesday and Friday at 9pm CET

For a short preview on what to expect for sunday- this is what Sandra and Roberto say about themselves!

La nostra azienda, situata nelle colline del Mugello a Scarperia, alleva 500 pecore di razza sarda secondo i metodi dell’agricoltura biologica dal 2001 e produciamo direttamente i foraggi per l’alimentazione del nostro gregge. Nel rispetto della natura, non usiamo sostanze chimiche per una produzione ecosostenibile e salutare, e i nostri animali pascolano all’aperto per la maggior parte dell’anno
Trasformiamo tutto il latte prodotto in formaggi biologici freschi e stagionati.  Lavoriamo il latte a crudo, questo ci permette di caratterizzare il nostro prodotto e valorizzare tutte le sue peculiarità. Ogni prodotto ha un sapore inconfondibile, risultato di una lavorazione che lascia integre le qualità e gli aromi dei nutrienti presenti nella materia prima.

INFO E CONTATTI
Società agricola Bacciotti
Via di Gabbiano, 7
50038 Scarperia (FI)