Milk Farm
We will symbolically search together the "milk way" that every day brings it from the meadows to our tables.
We will recover the herd on the pastures it normally frequents to lead it to the stables where we will have the opportunity not only to watch the fmilking cases, but also to directly try the milking itself.
The visit to the stable is a didactic experience full of cues and emotions that will bring us into direct contact with a world of the past.
Agricultural company Rivet d'or: from the stable to the dairy
During the visit to the company's dairy we will be able to witness directly the processing and production of fresh tomino.
The same cheese that we will see born before our eyes will be on the table of the restaurant in the evening and we will be able to appreciate its quality
You can buy the products directly in the company
The Rivet d'OR is the flagship cheese of the farm. It finds its origin in the ancient recipe of "tommë", from the ancient name in the Occitan dialect of the upper Val Chisone.
The recipe has been skillfully recovered in the memory of the historical knowledge of the elderly pragelatesi by Stefania and Daniele.
The Rivet d'OR is a seasoned cheese (from a minimum of 60 days up to 180 days), tasty, with a very white and crumbly texture, with a light natural grassiness, whole raw milk
Accompaniment: farm operator
The Rivet d'OR is the flagship cheese of the farm. It finds its origin in the ancient recipe of "tommë", from the ancient name in the Occitan dialect of the upper Val Chisone.
The recipe has been skilfully recovered in the memory of the historical knowledge of the elderly pragelatesi by Stefania and Daniele.
The Rivet d'OR is a seasoned cheese (from a minimum of 60 days up to 180 days), tasty, with a very white and crumbly texture, with a light natural grassiness, whole raw milk