I am getting some extra experience at the moment at an 'agritourismo' property in Tuscany, Italy. Here they milk 400 Sadinian sheep, make and sell their cheeses in addition to chianti wines, olive oil, villa farm stay accommodation and hot-air ballooning. The cheeses made here are true to traditional Toscano fromaggio, as well as new and unique creations of there own. There is no better suited place to learn how our processes can be improved in Australia to make the best sheep milk products possible.
