With your hands in milk.

The production of Taleggio cheese comes from afar but does not go beyond the dairies in the valley, beyond which it is not possible to match it. The widespread municipality is made up of four localities, all producing: Oldo, Sottochiesa, Pizzino, and Peghera. These arise among the pastures crossed by the Enna stream, impetuous in the jumps between the rocks that it has dug in deep gorges until it plunges into the Brembo river. The scents of hay and flowering herbs in summer contaminate the milk which acquires its inimitable flavor. Here the hands of the Casaro work, looking for the right rennet, the right temperature and the indicated shape. Everyone puts their signature on it, following the seasoning, achieved with five types of mold and bacteria strains, which slide from the rind towards the soul of the form. A journey that recalls human development, from sensory to reason, from lived experience to the deep unconscious. Perhaps this is how we produce at best, reflecting ourselves in natural things! Between tasting visits, where families will take you to the historic sites of the dairy, we will be able to visit the Torre a Pizzino, a medieval building with a 'piode' roof, overlapping stone slabs.