A small community dairy for processing Sambucana sheep’s milk has been in operation since 2005. It is designed with glass walls to allow visitors to enter and observe the processing of the product in full compliance with current health regulations. The dairy is used by a family of Pontebernardo farmers involved in the Eco-museum project. The result is a delicious pecorino cheese, ‘the Eco-museum’s Toumo’, made by Mrs Lucia. It is possible to buy the ‘Toumo’ directly on site.
For information call +39 0171 96670.
