DAIRY FARM OPEN DAY 2019
On the palate it pages, since our debut, constantly suggest we go to visit the production companies in the food and wine, to discover, know and understand what is behind the products we consume every day.
The easiest way to do this is to take advantage of specific events and occasions such as the day "open house", that more and more are often organized in the sector enogastronomy.
On Saturday 14 is Sunday 15 September was the second edition of Dairies Agricultural Open Day, national event promoted by 'Association of Casare and Azienda Agricola Casari.
And we could not fond of cheese certainly perdercela!
THE FARM THE Bersagliera
Among the participating dairies we chose to visit the 'Azienda Agricola La Bersagliera dei Cerrone brothers, in the plain of Sele.
A family business operating for about ninety years, devoted to the breeding of cows Podolica, Cilento Bagnolesi goats and sheep and beef production, meats and cheeses.
Un Dairy Agricultural, infatti, He covers the whole chain, from breeding, the milk production, cheese making, the sale. This cycle ensures the control of all production steps and hence the total traceability of the product.
The Bersagliera The company has about one thousand sheep, two hundred goats and two hundred Podolica, allevate allo stato brado. The power supply is grazing and conventional, based on its own production of hay and of external origin cereals.
Watching the cheese-making is always an exciting experience. A manual work done in wisdom, precision, of patience.
PROCESSING OF CHEESE
At the time of our visit there was in the works pecorino. In steel vats it was already included nearly three tons of sheep milk thermised and calf rennet.
After coagulation, the energetic breaking of curd rice grain, at the hands of family casara.
Then, the transfer into molds and the turnings of the forms in the fuscelle. The company produces cheese in sizes from 500 grammi, 1 kg, 2 kg e 3 kg.
PROCESSING OF CHEESE
The advanced whey from the production is processed into cheese thanks to a baking at 80-90 ° C for about 20 minuti. We could taste the ricotta just ready, still warm.
THE TASTING
Among the products offered in the tasting - led by Gianni Ruggiero, taster Onaf and officer of Campania Region -, cheese made with raw milk goat, pecorino cheese, peppery pecorino, caciocavallo and freezes truffle.
Visit a dairy farm is an experience not to be missed, we recommend to all.
See animals, observe the production of cheese, taste it in place makes the consumer aware and more transparent purchase.
Ben are initiatives like Dairies Agricultural Open Day and every type of event that would promote food tourism.
Agricultural dairies
www.caseificiagricoli.it
Association of Casare and Azienda Agricola Casari
www.casarecasari.it
Azienda Agricola La Bersagliera
Via Provincial Campaign, 297 - Countryside, Salerno
such. 334/7682161
www.facebook.com/labersaglieraprodottitipici/