Camille Styles Takes Us On a Tour of a Tuscan Cheese Farm
Plus, we get the lowdown on her authentic Italian lunch.
Published Sep 15, 2017 5:15 AM
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Located outside of Florence, Corzano e Paterno is a family-run establishment that produces wine, olive oil, and artisanal sheep cheeses. Its restored farmhouses and acres of rolling greens are among its many draws that have contributed to its growing agritourism sector. With over 2,800 olive trees, 700 sheep, and the stony slopes that house the vineyards, its seemingly endless points of interests are not one to miss.
Was this your first time visiting a cheese farm?
What is one thing you learned from your visit?
Unsurprisingly, years of tireless trials led to the now nearly 15 various sorts of cheese productions.
Freshly sliced prosciutto and salami are a staple of Italian cuisine, especially in the northern cities of the country. The regional delicacy of prosciutto and fresh melon invite a breadth of flavor that encompasses both sweet and salty notes. A classic caprese came sprinkled with thyme, elevating the signature salad, while ample bowls of cherries and various crudites provided an element of sweetness and crunch.
Also on the menu, a fig chutney to pair with freshly baked whole wheat bread and focaccia plus, only the finest olive oils for dipping.
What was something that surprised you on your trip?
Have you ever visited a cheese farm? We’d love to hear your thoughts in the comments below!
See more from Camille’s tour of Tuscany here!
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