Meeting the Cheese Maker: Podere il Casale

Early morning found our group on the bus again, headed to the region of Val d'Orcia in Tuscany near Pienza.  This is the area where the best Pecorino cheese is made, and we were headed to Podere il Casale an organic farm.  Our bus driver made a few wrong turns, but we finally headed down a bone shattering rutted road, towards the farm.  A torrential rain was falling, and the weather had turned cold, I was waiting for it to snow.

Our group was epic, they were ready for anything

We were met by the owner of the farm, Ulysses.  He came to this area in 1991 from Switzerland, wanting to start a farm and to make cheese.  He began our tour by telling us a bit about himself, the farm and then inviting us to see the animals.

After explaining the sustainable practices on the farm, Ulysses led us all back to a warm room where he would make some cheese for us.  Pecora is the Italian word for sheep, thus the name Pecorino for the cheese.

After donning his lab coat, Ulysses began the cheese making demonstration.  

Adding Rennet

Cheese!

Cheese molds

Curds and Whey

Shaping the cheese

Putting the cheese into the molds

 Once the cheese was made we were taken to the dairy where the cheeses are aged.

Fresh cheese

Very old cheese

After the visit to the dairy it was on to the dining room for our lunch.  A selection of various aged cheeses, and condiments to serve with them began the meal and from there we were treated to delicious courses from the farm.  

Once we'd had our lunch, and thanked our host, we were off to a walk about in Montepulciano.  The rain continued to fall, but our group was intent on getting the most out of our days in Umbria.  So grateful to have been able to share my favorite places with them.  Ciao for now.

Truffle Hunt

Early in the morning our group headed out to Citta di Castello for a Truffle hunt.  We met our truffle hunter Severio and his interpreter Dawn in the beautiful village of Cisterna.

We were taken to a forested area, and our dog "pipo" was set loose to find truffles. I've done truffle hunts before and this was fun, since the dog and his owner were such great pals, and the dog was finding plenty of truffles for our group.

You can see there is a gate here that is locked at all times; Severio leases the land from an elderly farmer

We were taken back to Severio's house and his wife Gabriella gave us a cooking class, in perfect English.  She is a gifted home cook, and teacher.  She has been 'living' with truffles for most of her life, and has found ingenious ways to use them. Severio and Gabriella also have a tiny truffle museum where we found truffle digging tools, and other artifacts.

With the tables set for lunch, we knew we were in for a treat!

Selections of crostini, l to r, black truffle, white truffle, arugula, and sun dried tomato

This is the ONLY way to have deviled eggs--using a bit of truffle oil and garnished with truffles

Next up making frascarelli, a tiny egg pasta that will be tossed with olive oil, diced celery and truffles

Served like a timbale this is a great starter

My favorite was the cheese flan, basically eggs, cream and Pecorino, then topped with truffles, and aged balsamic vinegar.

Our main course was chicken or turkey breast, stuffed with truffles 

The chicken is rolled, then wrapped in 'cling wrap' and boiled for about 20 minutes

Served with truffled mashed potatoes, and a small salad with balsamic reduction, buonissimo!

This was one special group, and we had some very special experiences

Dr. C. and Jeannie

When I take people to meet the Italians, it is a revelation after so many trips to cathedrals, and museums, they get to meet and eat with the real treasure of Italy: it's people.
Grazie, Gabriella, Severio and Pipo for an amazing day in your beautiful home.  Gabriella and Severio sell their products, and you can be sure that they are made with truffles, not chemically manipulated.

Cheese Flan Gabriella

Serves 8

1/2 cup grated Pecorino or Parmigiano Reggiano

1 cup heavy cream

3 large eggs

Mache salad and aged balsamic vinegar for garnish

1. Preheat the oven to 350 degrees, and coat the inside of 8 muffin cups or 4-ounce ramekins with non-stick cooking spray.  
2. In a blender, combine the ingredients, and pour into the muffin cups or ramekins.  
3. Bake for 15 minutes until set.  
4. Serve warm on mache, and drizzle with aged balsamic vinegar, or balsamic reduction.  

Ciao for now.

Tartufi Bianconi
Santo Stefano del Piano, 21
Citta di Castello
Tel:  00390758511591
www.tartufibianconi.it  or http://tartufibianconi.com
E-mail: info@tartufibianconi.it