One-day bus excursion “Tasty stories of ancient Pereslavl with a visit to a private cheese factory. Excursion to the Affoltern im Emmental cheese factory - Emmental cheese

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

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

The room is small, so the stated number of participants – 13 people – is just right. There were 10 children in our group - optimal.
The children dressed up in shoe covers and prepared caps and aprons, the parents in disposable gowns. And they went to production. You can look and photograph everything, touch nothing! But children are children... It would be great to give children disposable gloves: even if they touch some cheese, the harm is minimal.

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

But we saw the equipment and felt the working conditions: high humidity, the 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 were somewhat bored.

Now the time has come for a master class on making Cachotta cheese. The children went through all the stages, starting from milking. They really enjoyed this activity!

Luigino talked about the technology, subtleties 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 with all our hearts!

So, the cheese is ready. Salting and ripening will be done at home, sampling will also be done. Luigino explained in detail what, how and when to do at home, and presented diplomas to the young cheese makers.

To get you started, we have collected 3 unusual “cheese” 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 basis for fuel. A car with such fueling reaches speeds of over 100 km/h.

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

Scientists believe that mice's love for cheese is nothing more than a popular myth.

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

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

Route excursion during which we will talk about world cheese traditions and the culture of cheese making 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 traveling around Russia, the program of our trip will be quite varied, but the main object of attention is, of course, cheese.

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

Today you will learn:

ABOUT THE SECRETS OF CHEESE MAKING: OURSELVES AND OTHERS

ABOUT FARM ANIMALS

WHAT IS NEEDED TO MAKE GOOD CHEESE

At the cheese master class under the guidance of an experienced cheese maker, all together you will prepare the freshest tender mozzarella . And you can immediately taste the result of your work!

A full cheese tasting awaits you of our own production (young and aged, with and without mold, soft and hard), they will tell you the peculiarities of preparing and ripening each type of cheese, and share recipes for dishes in which the cheeses will shine especially brightly!

16-00 Estimated return time.

Dear tourists! Important information!

To all tour participants NECESSARILY have an insurance policy with you Compulsory medical insurance(compulsory health insurance)!

The tour price includes:

Transport services;

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;

Master class on making cheese.

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

When planning a trip to Switzerland, a visit to the cheese factory was a mandatory part of the program. Some of the most popular open to tourists (even, rather, promoted) are the cheese factories in Gruyères (you can see modern production) and Emmental (production is available for viewing both in its “original” form and with minimal human intervention). Of course, it was very interesting to visit the production facility in Emmenthal, but the itinerary would have included a cheese factory in Gruyères, where I went.

Gruyères (station name - Gruyères) can be reached from both the German and French parts of Switzerland. For example, from Montreux to Gruyères you can take a GoldenPass (with a transfer). Moreover, on the way there you can look at the Classic train, and on the way back you can take a ride on the Panoramic (you can select it when planning your route on the website sbb.ch, where it is indicated what kind of train it will be).

The cheese factory is located a minute's walk from the station.

A visit to the cheese factory is included in the Swiss Travel Pass. The cost of a ticket without it is 7 CHF. It includes an audio guide (also available in Russian, narrated on behalf of the cow Cherry) and a small package with three pieces of cheese of different ages (6, 8 and 10 months).

An excursion to the cheese factory is possible every day from 9 a.m. to 6 p.m. in low season (October to May) and until 6:30 p.m. high season(from June to September). The restaurant closes a couple of hours later. In addition to the restaurant, there is also a store where you can buy cheese and various gifts and souvenirs. Several days a year (namely: December 24 and 25, as well as December 31 and January 1), the cheese factory is open until 16.00.

It must be borne in mind that it is possible to observe cheese production in real time only from 9.00 to 11.00 and from 12.30 to 14.30. The rest of the time you can only watch videos, information stands and listen to the audio guide. This, of course, is also interesting, but not the same. Moreover, I noticed (including from reviews of other travelers) that people usually come to the cheese factory in the morning (i.e., between 9.00 and 11.00, and not after lunch), which, in principle, is logical considering features of the cheese making process (which will be discussed below).

The tour begins in the first hall, where there is nothing particularly interactive, except for funny things through which you can sniff a couple of aromas (for example, grass that a cow eats). At the same time, the audio guide will tell you that a cow has four stomachs (to be more precise, four sections of the stomach) and by eating 100 kg of grass per day and drinking 85 liters of water, it can produce 25 liters of milk per day.

Milk is supplied to the factory 2 times a day: in the morning and in the evening. It is declared that despite the consistency of suppliers, a sample is necessarily taken from each batch of milk. After the morning milk is delivered, it is mixed with the evening milk and placed in large vats. The demonstration room contains 4 vats, each of which holds 4800 liters of milk. One vat of milk produces 12 heads of cheese, 35 kg each. The cheese factory produces about 500 tons of cheese per year.

To better understand the scale, it is easy to calculate that to produce 1 kg of cheese you need 12 liters of milk.

After the morning and evening milk have been mixed, it is heated slightly (to a temperature of about 30 degrees) and yeast and an enzyme (from the stomach of a young calf) are added to it, under the influence of which the milk curdles.

This process lasts approximately 50 minutes. After this, the cutting of kalje begins - the clot formed when milk curds. There are three large knives in the vats for this purpose (the photo shows the process of pouring the mass into molds, but these knives are clearly visible).

The cutting process continues for about 10 minutes until small grains are formed. After this, the heating process continues for about 40-45 minutes at a temperature of almost 60 degrees. The cheese makers waste no time and are already preparing the molds.

The mass with the formed cheese grain is transferred into these forms using a pump (through a blue hose). This procedure takes only a few minutes. The entire mass fills the mold, and the whey flows into the tank underneath it, which is then used as feed for piglets.

If you believe the audio guide, then there is no clear time for each stage (there are, of course, approximate guidelines) and the cheese making process is actually creative. That is, it is the cheesemaker who decides when to start slicing the kalje and when the mass is ready to be moved into the molds.

By the way, it is worth noting that the vats look like new: immediately after all the mass goes into the mold, the vats are washed with a special solution.

After the future cheese has taken shape, the cheese maker prepares it for identification - stamps are applied containing information about the date of manufacture and the number of the cheese factory.

On the website www.gruyere.com this number can be used to determine where the cheese was produced.

Once all the heads have been identified, they are sealed into molds.

The 12 promised wheels of cheese are ready to move on.

Next, the cheese is placed under a press for 16 hours - initially 300 kg, but gradually increasing the weight to 900 kg. After this, it’s time for a salt bath, where the cheese is sent for another 20 hours so that it absorbs the salt.

The final stage in cheese production is its ripening. To do this, the cheese is placed in special chambers (the thermal conditions are usually changed), but the cheese is still not ignored. So, in the first 10 days, a head of cheese is coated with saline solution and turned over every day; subsequently, this procedure is performed less frequently: in the next 3 months - 2-3 times a week, and then - only once a week. The crust of the cheese is formed approximately 3 months after production. Then, the cheese is usually moved to a cool chamber with a temperature of no more than 15 degrees, where it remains until it is sold.

By the way, you can also see where the cheese is stored at the cheese factory.

Address of the cheese factory La Maison du Gruyère : Gruyères, Place de la Gare 3.
Website: www.lamaisondugruyere.ch
The site may not open on some networks, but it works.

A trip to the cheese factory is usually combined with a tour of the city of Gruyères, where the Gruyères Castle and the Giger Museum (with an original cafe) are located. In addition, on the same day you can go to the nearby chocolate factory (in the town of Broc) (from Gruyères to Broc the train takes 26 minutes, to the factory 5 minutes from the station).

I visited the cheese factory in April 2016, prices and opening hours are as of March 2017.

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

Our cheese has an amazing taste, it is more nutritious than store-bought cheese 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 raise cows ourselves and carefully monitor their nutrition! In order to make proper and tasty cheese, we specially went to a master class in Italy, where we were told the most important secrets in cheese production!

All cheeses, with the exception of soft ones, should be served already sliced ​​and placed on a plate. The cheese should be cut into thin, even slices. To prevent cheeses from drying out and becoming stale during storage, 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 on bread.

I decided to fight the counterfeit products that are making disabled people out of our children, but you can’t cope with the capitalist machine in an equal fight, so I decided that since everything is known by comparison, we will slowly do our own thing, and the people themselves will judge what is healthier and tastier over time!
So we began to produce tasty meat and healthy milk. A circle of people gathered, thinking and understanding.

Everything is fine, but the counters and processing materials are littered with soybean plasticine, and here our president on TV calls on the country to process everything themselves, it’s enough to transfer the raw materials, it’s time to do everything ourselves.

Then we went on a study trip abroad, just like under Peter the Great. We got on the bus and a week later we arrived in Bassana - a city like this northern Italy The places are beautiful, the air is clean, the water is clear, the cows walking are just a sight to behold! Bassana, a city famous for its local moonshine, is called Grappa, so in the atlases Bassano del Grappa is called. Apparently, in order to have a snack, the local men learned to cook cheese and make salami.

We were met by the master cheese maker, an exceptionally good, kind and sympathetic person, Mauro Baron. So he became my teacher. During our studies, we became very good friends because our children played together, and we even managed to drink beer, so he invited him to join us as we would start a cheese factory. He taught us slowly; cheese making turned out to be a very philosophical activity. In the process, we traveled to different farms and saw how different cheese factories were set up and learned how different cheeses were made.

The result of our course was a trip to the Alps to Malka, the name given to a hut in the rock, in which a milking dairy shop and a cheese ripening cave are combined in one building. It was a shock for me, at an altitude of 1700 meters modern Italy people live and do everything the same as many centuries ago. I decided to adapt what I saw to our conditions and capabilities. After making Morlaco cheese using raw milk and yoghurt starter, we visited Mauro’s house (dacha) in the mountains. Like a true professional, he turned the cottage into a cheese laboratory. Here he showed us how to smoke Scamorza cheese on the vine.

A week later, we had enough time to start setting up our own cheese factory, we hugged Mauro as friends, promised that we would become colleagues and set off back to the Lipetsk province.

Now we make cheese no worse than the master’s, while our assortment is smaller, but this is a fixable matter, after all, this is just the BEGINNING. We invite everyone to a tasting excursion.

A unique Cheese Festival at a real Italian cheese factory farms "La Fattoria Little Italy"! Today you can taste Italy itself!

And not only try, but also prepare gastronomic food with your own hands " business card» of this amazing country - world famous Italian cheese of several varieties!

We will prepare magnificent cheeses according to ancient recipes families of hereditary cheese makers from the Italian province of Calabria, one of the unofficial “cheese capitals” of sunny Italy.

And the decorations for our magical holiday will be a small “piece of Italy” on Tver land– a unique farm of a real Italian Pietro Mazza in the village of Mednoye.

This sunny Italian, who by the will of fate ended up 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 ecologically clean 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 our own grown, environmentally friendly Tver feed. And he generously shares the magical taste and family secrets of making real Italian cheeses with his guests...

Today we have a unique opportunity to learn the basics of “proper” cheese making, taste cheeses freshly prepared with your own hands, and later even apply the acquired skills in your own kitchen!

The real one cheese ovens An exciting action begins, and we, dressed in aprons and gloves, become its most direct participants. 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 does the fermentation process work?

What is a cheese curd?

How is the cheese curd cut and formed?

You will learn how to make and harvest three varieties of Italian cheese, even the names of which sound like music: "ricotta", "juncata" and "caciotta", and during the cheese making process you will be able to taste the resulting culinary masterpieces.

The process of making cheese is not very fast, so in the intervals between the stages of its production, hospitable hosts invite us to a real Italian feast!

Waiting for us in the colorful hall of the restaurant tasting of a cheese plate of seven types of cheeses produced on the farm– butirro, burrata, provola, mozzarella... You won’t even try these in Moscow! And the person accompanying the tasting a story about the secrets of cheese production and the secrets of Italian cooking - this is a real a one-man show, temperamental, funny and unforgettable.

Cream soup with our own parmesanino cheese

Steamed beef with spezzatino vegetables

Profiteroles cake with the most delicate cream

Delicious pagnotta 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 hot, living Italian sun in a glass! (A glass of red wine (~100 g) is included in the price!)

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

A charming end to our delicious and so healthy adventure in the country of Cheese - walk around the farm and get to know its four-legged inhabitants, including a colorful black boar, beautiful horses and even ostriches!

And our magical holiday begins meeting the beautiful Tver. This is a city of breathtakingly picturesque river vistas and beautiful ancient architecture. Catherine the Great loved Tver so much that she considered it second only to St. Petersburg the most beautiful city our country. You will admire the most outstanding sights of the majestic city.

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

It turned out to be such a magical weekend - useful, entertaining, interesting, and most importantly, very tasty!