For starters, we have collected 3 unusual "cheesy" facts for you:

Humanity has made significant progress in the development of biofuels. Now in the world there are cars that run on cheese! Of course, the tank is not filled with pieces of this product :) But cheese is the main base for fuel. A car with such a gas station reaches a speed of over 100 km / h.

There are people who collect cheese labels. This type of collecting is called fromology.

Scientists believe that the love of mice for cheese is nothing more than a popular myth.

We invite you to cheese tour- in one of the varieties of gastronomic travel. The purpose of our trip is to visit an amazing place in the Leningrad region, where they specialize in the production of several types of natural and delicious cheese.

10-00 Gathering the group and departure of the bus from the station. metro station "Ozerki".

Route excursion during which we will talk about world cheese traditions, about the culture of cheese making in different countries, about trends in domestic cheese production, about the awards of Altai cheese makers and the benefits of cheese in the life of every person!

Considering that cheese tourism is a new and popular trend in travel across Russia, the program of our trip will be quite varied, but the main object of attention is definitely cheese.

Today each of you can become a cheese maker - to accept participation in a master class for making your own mozzarella, learn to understand the intricacies of cheese tastes , chat with animals, take a leisurely walk in nature.

Today you will learn:

ABOUT THE SECRETS OF CHEESE: OWN AND OTHER

ABOUT ANIMALS ON THE FARM

WHAT YOU NEED TO MAKE A GOOD CHEESE

At the cheese master class under the guidance of an experienced cheese maker all together you will make the freshest tender mozzarella ... And you will be able to taste the result of your labor right away!

A full-fledged cheese tasting awaits you own production (young and mature, with and without mold, soft and hard), they will tell you the peculiarities of the preparation and maturation of each type of cheese, share recipes for dishes in which the cheeses will play especially brightly!

16-00 Estimated return time.

Dear tourists! Important information!

All tour participants NECESSARILY have a policy with you OMS(compulsory health insurance)!

The tour price includes:

Transport service;

Services of an accompanying guide along the entire route;

Excursion service at the cheese farm;

Tasting of cheeses, natural products from the farm, a glass of wine;

Cheese making workshop.

We remind you! tour "All inclusive"! No hidden fees or surcharges on site.

Petr Prigara was able to realize his dream. 10 years ago, in Ukrainian Transcarpathia, he built his own small cheese factory. Now his cheese is known far beyond the borders of Ukraine.

We go on an excursion to the cheese dairy.

The owner of the cheese dairy, Peter Prigara:

Khust district Transcarpathian region of Ukraine. Every morning at 7 o'clock the inhabitants of the village of Nizhniy Selyshche bring milk to Peter into the cheese dairy:

Peter accepts surplus from people - as much as they can give. For the production of quality cheese, it is important that they yield today's milk yield, fresh and undiluted.

According to Peter, out of 800 houses in Lower Selyshche, milk was brought to him at least once from half of them.

Peter has a unique quality - the ability to attract human and material resources to implement his ideas. In the 90s, he completed an internship with cheesemakers in Switzerland. And in 2002 he completed the construction of his cheese dairy with funds raised from abroad.

It was vital for production to have access to clean drinking water. Peter managed to organize the construction of a water supply system from a spring located at a distance of 4 km. Now in Nizhniy Selyishche, there is spring water in a comprehensive school, a kindergarten, an outpatient clinic and a cultural center.

I'll tell you how cheese is made.

The milk, which the residents of Nizhny Selyishche brought in in the morning, is poured into a huge vat and pasteurized. After heating, rennet is added to it and left to curd:

Then the resulting mass is poured into forms:

And they put me under pressure. The next day, the pressed pieces of cheese are placed in a salt bath:

After a salt bath for 3 to 6 months, the cheese will sit on the shelves in the basement of the dairy, occasionally leaving them to wash and remove the mold. For proper storage and ripening, humidity is maintained in the basement with an accuracy of 2-3% and a temperature with an accuracy of 1-2 degrees:

Meet Tatiana. Cheerful mother of four children who works in production:

I asked how she was working with Peter. She replied that she was very pleased. The boss pays a good salary, is attentive and caring to his subordinates. You can always contact him in case of problems.

The Seliska cheese dairy produces three types of cheese. Narcissus of the Carpathians (based on Gruyere cheese), Khust (based on Camembert) and Selisky (based on the Monk's Head). As Peter says, the recipes were creatively reworked - he was not interested in repeating foreign counterparts literally.

Cheese near Prigara is more expensive than the "usual store" cheese - from 120 to 200 hryvnia (450-750 rubles) per kg, depending on the variety.

The owner often works together with his employees - he does not want to be covered by the bureaucratic crust of the leader. It is important that the hands remember everything.

One day, a friend offered him a simple way to double his income. To do this, you just need to put on sale "Fitness Cheese". It's funny, but this is really the most requested by the buyer.

I have heard many amazing stories from Peter. Once foreigners came to visit him. They ask - introduce us to the local old-timers. He took them to his grandfather. Foreigners ask their grandfather:
- Where were you born?

He answers:
- In Austria.
- How did you get here?
- I was born here. It's just that this place used to be Austria.

Sunday is a day off for cheese dairy workers. On this day, Peter is helped by his daughter Inna and his wife Oksana. They give guided tours of the production. The cheese factory is one of the stops of the cheese and wine tour in Transcarpathia.

Here you can learn in all details the process of cheese production, and at the end of the excursion and taste. You should sign up for an excursion in advance.

Nizhnee Selyshche has become a brand thanks to cheese and Petr Prigara. Following the cheese dairy, Seliska Bakery, Seliska Smokehouse, Seliska Musicians followed ...

According to Oksana, Peter's wife, they worked for many years, not knowing whether there would be success. All the money earned from the sale of cheese went back to production. But time passed, and painstaking work bore fruit.

This is a story about a small Transcarpathian miracle. About how a passionate person, in conditions of limited resources, was able to achieve a lot. Set goals, move towards them - and you will succeed.

We visited a small cheese dairy "Italian Traditions", which is located in the building of the All-Russian Research Institute of the Dairy Industry, on November 25, Lyusinovskaya Street.

We were met by a wonderful girl Olga, who led the intricate path to production, and showed everything, and told about everything, and treated us to cheeses. And in general, she was a hospitable hostess of the event!

The room is small, so the declared number of participants - 13 people - is just that. There were 10 children in our group, which is optimal.
Children dressed in shoe covers and prepared caps and aprons, parents - in disposable robes. And we went to production. You can watch and take pictures of everything, touch - nothing! But children are children ... It would be great to give out disposable gloves to children: if any cheese is touched, the harm is minimal.

The workshop is small, the equipment is completely Italian, the chief technologist (Luigino) is also. It was interesting to see how the cheese making process takes place. But today we found only salting.

But they saw the equipment, felt the working conditions: high humidity, persistent smell of milk. We learned a lot of subtleties and nuances. Children from 8 years old listened attentively, they were also interested, the younger ones got bored a little.

The excursion did not last long, about 30 minutes.

Now the time has come for a master class on making Caciotta cheese. The children went through all the stages, from milking the milk. They really liked this lesson!

Luigino talked about the technology, the intricacies and tricks of cooking, the lively translator Madina made the story lively and vivid, for which many thanks to her.

There were also technological breaks, during which we tasted cheeses. We tried 7 types: Asolo, Caciotta, Venice, Mantova, Treviso, Mozzarella and Buratta. Once again we were convinced that the tastes of children and adults are different)) We tasted the freshest cheeses from the heart!

So the cheese is ready. Salting and ripening will be at home, sampling - too. Luigino told in detail what, how and when to do at home, and handed diplomas to young cheese makers.

Cheese is one of the best, healthiest and most valuable food products. And the fact that it is one of the most delicious food products, everyone knows about it.

Our cheese tastes awesome, it is more nutritious than the purchased one, because it does not contain preservatives. Therefore, our cheese cannot be stored for 12 months or more, we produce live CHEESE. In addition, we work only on natural raw materials, since we ourselves keep the cows and carefully monitor their nutrition! To make the right and tasty cheese, we specially went to a master class in Italy, where they told us the most important secrets in cheese production!

All cheeses, with the exception of soft cheeses, must be served already sliced ​​and laid on a plate. Cut the cheese into thin, even slices. So that during storage the cheeses do not dry out and stale, they must be tightly wrapped in a clean linen cloth and kept in a cool place. Processed cheese can be cut into thin slices or spread over bread.

I thought of fighting counterfeit products that make invalids out of our children, but you can't cope with a capitalist machine in an equal battle, so I decided that since everything is learned by comparison, we'll slowly do our own thing, and the people will judge for themselves which is healthier and tastier over time!
So we began to produce tasty meat, healthy milk. A circle of people gathered thinking understanding.

All is well, only the counters and processing are littered with soy plasticine, and here our president on TV calls the country to process everything themselves, they say, the raw materials are enough to translate, it's time to do everything.

Then we went to study on a trip abroad, just like under Peter the Great. We got on the bus and a week later we arrived in Bassana - such a city in northern Italy, the place is beautiful, the air, the purest water, the transparent cows are just a sight for sore eyes! Bassana is a city famous for its local moonshine called Grappa, so it is called Grappa in the atlases of Bassano del Grappa. Here you can see to have a snack, and the local men have learned to cook cheese and make salami.

We were met by a master cheese maker, an exceptionally good kind and sympathetic person, Mauro Baron. So he became my teacher. In the process of studying, we became very friends, as our children played together, and we had time to drink beer, invited him to us as a cheese dairy. He taught us unhurriedly, cheese making turned out to be a very philosophical occupation. In the process, we went to different farms, watched how different cheese dairies are arranged, and learned how different cheeses are cooked.

The result of our course was a trip to the Alps in a fry, the so-called hut in the rock, in which a dairy dairy shop and a cheese ripening cave are combined in one building. It was a shock for me, at an altitude of 1700 meters in modern Italy, people live and do everything the same way as many centuries ago. I decided to adapt what I saw to our conditions and opportunities. Having cooked Morlako cheese based on raw milk and yoghurt sourdough, we visited Mauro's house (dacha) in the mountains. As a true professional, he turned the dacha into a cheese laboratory. Here he showed us how to smoke Scamorza cheese on a vine.

A week later, we had the patience to start arranging our own cheese dairy, we hugged Mauro as friends, I promised that we would become colleagues and set off back to Lipetsk province.

Now we cook cheese no worse than the master's assortment while we have less, but this is a fixable thing all the same, this is just the BEGINNING. We invite everyone to a tasting tour.

Unique Cheese Festival at a real Italian cheese dairy farm "La Fattoria Little Italy"! Today you can taste Italy itself!

And not only try, but also cook with your own hands a gastronomic "visiting card" of this amazing country - the world famous Italian cheese of several varieties!

We will cook delicious cheeses according to ancient recipes families of hereditary cheesemakers from the Italian province of Calabria, one of the unspoken "cheese capitals" of sunny Italy.

And the scenery of our magical holiday will be a small "piece of Italy" on the Tver land- a unique farm of a real Italian Pietro Mazza in the village of Mednoe.

This sunny Italian, by the will of fate found himself in Russia in the 90s, did not get lost in the vastness of our vast Fatherland. Together with his beautiful wife from Tver, here, in one of the most environmentally friendly and beautiful corners of the Tver region, on his own farm, he is doing what his great-grandfather, grandfather and father did in Italian Calabria. He cooks Cheese... From the milk of our own, Tver cows, fed with self-raised, environmentally friendly, Tver feed. And he generously shares the magical taste and family secrets of making real Italian cheeses with his guests ...

Today we will have a unique opportunity to learn the basics of "correct" cheese making, taste freshly made cheeses made with your own hands, and then even apply the acquired skills in your own kitchen!

The real cheese ovens an exciting action begins, and we, dressed in aprons and gloves, become the most direct participants in it. And so that you can see, hear and remember better, especially for this tour, we have formed a very small group of tourists.

Today you will learn:

How to prepare milk for making cheese

How is the fermentation process going?

What is a cheese curd

How is the cutting and shaping of the cheese curd going?

You will learn how to make and harvest three varieties of Italian cheese, even the names of which sound like music: Ricotta, yunkata and kachiotta, and in the process of cheese making you can taste the resulting culinary masterpieces.

The process of making cheeses is not too fast, therefore, in between the stages of its production, the hospitable hosts invite us to real italian feast!

In the colorful hall of the restaurant we are waiting for tasting a cheese platter of seven types of cheese produced on the farm- butyrro, burrata, provola, mozzarella ... You can't try these in Moscow! And the accompanying tasting a story about the secrets of cheese production and the secrets of Italian cooking - this is a real one-man show, temperamental, cheerful and unforgettable.

Puree soup with own parmesanino cheese

Steamed beef with vegetables "spetsatino"

Profiteroli cake with the most delicate cream

Delicious paniotta bread from our own bakery!

A Home wine, which is specially brought from Italy (by the way, the ancient Greeks called Calabria "the Country of Wine") in 14 liter barrels - this is a hot, living Italian sun in a glass! (A glass of red wine (~ 100 gr.) Is included in the price!)

In the pauses between dishes, you can visit the farm's branded shops: buy unique cheeses, wine, olive oil, or real Italian souvenirs - Murano glass, clay handicrafts ....

The enchanting end of our delicious and rewarding adventure in the country of Cheese - a walk around the farm and acquaintance with its four-legged inhabitants, including a colorful black boar, beautiful horses and even ostriches!

And our magical holiday begins acquaintance with the beautiful Tver... It is a city of breathtakingly scenic river vistas and beautiful ancient architecture. Catherine the Great loved Tver so much that she considered it second after Petersburg the most beautiful city in our country. You will admire the most outstanding sights of the majestic city.

Since ancient times, Tver was especially famous for its skillful gold seamstresses. Gold embroidery is the most recognizable Tver brand... Today you will have the opportunity not only to admire the amazing golden masterpieces, but also to purchase an elegant handmade Tver souvenir on a unique exhibition of gold sewing.

It was such a magical weekend - useful, entertaining, interesting, and most importantly, very tasty!