Visit to the Cheese Factory and to the Company Museum

This tour is designed for those who have a keen interest in discovering the process behind the creation of the renowned stretched-curd cheeses of Alto Molise and their connection to Transhumance.

Your journey will start in the production workshop, where you’ll delve into the various stages involved in cheese-making. From milk enriched with whey starter and rennet, to the separation of curds and whey, to the meticulous and artisan process of stretching, salting, and drying. You will also have the opportunity to visit the ageing cellar of Caciocavallo di Agnone PAT, where you will witness firsthand how the noble molds, consistent humidity, and constant temperature transform the flavour and appearance of this iconic cheese from Southern Italy over the course of several months.

In the museum, you will uncover the captivating history of the Di Nucci family, descendants of shepherds and “massari” who have been actively involved in Transhumance since at least the 1600s. You will learn the history of this significant migration phenomenon, which has been integral to Southern Italy’s economy and society for centuries, involving the movement of both people and livestock.