• Colazione pastorale

  • Degustazione

  • Cooking class

  • Pastori della Majella

  • Cheese 2023 | Bra, Piemonte

Upcoming events.

THE SOUR MILK SCHOOL by MILK TREKKER
mar
22

THE SOUR MILK SCHOOL by MILK TREKKER

The Sour Milk School by Milk trekker x Alla Casa Vecchia | Offered English and Italian | March 18 - March 22, 2024

Trevor Warmedahl is taking over Alla Casa Vecchia for a 5 day workshop. The workshop will cover natural cheesemaking methods that reach beyond the raw/pasteurized dichotomy. We will work with goats milk provided by our shepherd, Giocondo, and offer opportunities to discuss other topics related to our unique operation in the Majella National Park. Each day will feature 6 hours of curriculum and ample time for discovery, play, shared meals and discussion. Our hope is that students leave the workshop full of new approaches to age old questions.

We are excited to share our story with those who have never visited Alla Casa Vecchia and discuss more about our plan to engage biodiversity research via our cheesemaking practices.

Cost €500,00 for the 5 day workshop - lunch and snacks provided daily - limited spots available - to confirm your spot please fill out this form. After receiving your application, we will send you a payment link and confirm your participation.

[LINK IN ITALIANO]

If you have questions, please contact allacasavecchia.pacentro@gmail.com

Sample itinerary:

  • Cheese style #1 : LACTIC COAGULATION — chèvre and little white mold cheeses

    CHEESE SCIENCE LEVEL ONE (fermentation, coagulation)

    - What is milk and how does it become cheese?

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    NATURAL CHEESE FUNDAMENTALS — Clabber and kefir starters, coagulants, materials, contrast this with the industrial paradigm

    HOW TO: initiate and maintain our starters.

  • Cheese style #2 : RENNET COAGULATION

    VISIT the goats in the pastures

    SOURCING MILK that is fresh and microbially rich, and generating clabber as a test.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    MICROBES, HEAT, AND ACID as the basis of food safety.

  • TOMME cooked rennet curd, aged semi-hard cheese

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    Discussions about RENNET

    What options are available, how rennet is made, and how you can work with fig sap or thistle flowers.

  • Cheese style #3: ACID / HEAT COAGULATION

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    CHEESE SCIENCE LEVEL 2 - the role of moisture content, ph, and salt in preserving cheese.

  • CHEESE AGING, and how to care for the tomme, and aged lactic cheese 

    Students are supported to think about what would make sense for their milk, kitchen space, possible aging conditions, climate, and lifestyle.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    REVIEW, CONCLUSION and DISCUSSION 

    Celebration and farewell dinner at Alla Casa Vecchia.

Trevor is a nomadic cheesemaker - he has been documenting cheesemaking practices of herders and pastoralists all around the world. For those who do not know him, please subscribe to his substack and follow him on instagram @milk_trekker.

Students are responsible for booking their own accommodations - we are happy to help with any language barriers encountered during booking. Students are also responsible for arriving to and leaving from Pacentro. For more information: LODGING + LOGISTICS.

Visualizza Evento →
THE SOUR MILK SCHOOL by MILK TREKKER
mar
21

THE SOUR MILK SCHOOL by MILK TREKKER

The Sour Milk School by Milk trekker x Alla Casa Vecchia | Offered English and Italian | March 18 - March 22, 2024

Trevor Warmedahl is taking over Alla Casa Vecchia for a 5 day workshop. The workshop will cover natural cheesemaking methods that reach beyond the raw/pasteurized dichotomy. We will work with goats milk provided by our shepherd, Giocondo, and offer opportunities to discuss other topics related to our unique operation in the Majella National Park. Each day will feature 6 hours of curriculum and ample time for discovery, play, shared meals and discussion. Our hope is that students leave the workshop full of new approaches to age old questions.

We are excited to share our story with those who have never visited Alla Casa Vecchia and discuss more about our plan to engage biodiversity research via our cheesemaking practices.

Cost €500,00 for the 5 day workshop - lunch and snacks provided daily - limited spots available - to confirm your spot please fill out this form. After receiving your application, we will send you a payment link and confirm your participation.

[LINK IN ITALIANO]

If you have questions, please contact allacasavecchia.pacentro@gmail.com

Sample itinerary:

  • Cheese style #1 : LACTIC COAGULATION — chèvre and little white mold cheeses

    CHEESE SCIENCE LEVEL ONE (fermentation, coagulation)

    - What is milk and how does it become cheese?

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    NATURAL CHEESE FUNDAMENTALS — Clabber and kefir starters, coagulants, materials, contrast this with the industrial paradigm

    HOW TO: initiate and maintain our starters.

  • Cheese style #2 : RENNET COAGULATION

    VISIT the goats in the pastures

    SOURCING MILK that is fresh and microbially rich, and generating clabber as a test.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    MICROBES, HEAT, AND ACID as the basis of food safety

  • TOMME cooked rennet curd, aged semi-hard cheese

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    Discussions about RENNET

    What options are available, how rennet is made, and how you can work with fig sap or thistle flowers

  • Cheese style #3: ACID / HEAT COAGULATION

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    CHEESE SCIENCE LEVEL 2 - the role of moisture content, ph, and salt in preserving cheese.

  • CHEESE AGING, and how to care for the tomme, and aged lactic cheese

    Students are supported to think about what would make sense for their milk, kitchen space, possible aging conditions, climate, and lifestyle.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    REVIEW, CONCLUSION and DISCUSSION

    Celebration and farewell dinner at Alla Casa Vecchia.

Trevor is a nomadic cheesemaker - he has been documenting cheesemaking practices of herders and pastoralists all around the world. For those who do not know him, please subscribe to his substack and follow him on instagram @milk_trekker.

Students are responsible for booking their own accommodations - we are happy to help with any language barriers encountered during booking. Students are also responsible for arriving to and leaving from Pacentro. For more information: LODGING + LOGISTICS.

Visualizza Evento →
THE SOUR MILK SCHOOL by MILK TREKKER
mar
20

THE SOUR MILK SCHOOL by MILK TREKKER

The Sour Milk School by Milk trekker x Alla Casa Vecchia | Offered English and Italian | March 18 - March 22, 2024

Trevor Warmedahl is taking over Alla Casa Vecchia for a 5 day workshop. The workshop will cover natural cheesemaking methods that reach beyond the raw/pasteurized dichotomy. We will work with goats milk provided by our shepherd, Giocondo, and offer opportunities to discuss other topics related to our unique operation in the Majella National Park. Each day will feature 6 hours of curriculum and ample time for discovery, play, shared meals and discussion. Our hope is that students leave the workshop full of new approaches to age old questions.

We are excited to share our story with those who have never visited Alla Casa Vecchia and discuss more about our plan to engage biodiversity research via our cheesemaking practices.

Cost €500,00 for the 5 day workshop - lunch and snacks provided daily - limited spots available - to confirm your spot please fill out this form. After receiving your application, we will send you a payment link and confirm your participation.

[LINK IN ITALIANO]

If you have questions, please contact allacasavecchia.pacentro@gmail.com

Sample itinerary:

  • Cheese style #1 : LACTIC COAGULATION — chèvre and little white mold cheeses

    CHEESE SCIENCE LEVEL ONE (fermentation, coagulation)

    - What is milk and how does it become cheese?

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    NATURAL CHEESE FUNDAMENTALS — Clabber and kefir starters,

    coagulants, materials, contrast this with the industrial paradigm

    HOW TO: initiate and maintain our starters.

  • Cheese style #2 : RENNET COAGULATION

    VISIT the goats in the pastures

    SOURCING MILK that is fresh and microbially rich, and generating clabber as a test.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    MICROBES, HEAT, AND ACID as the basis of food safety

  • TOMME cooked rennet curd, aged semi-hard cheese

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    Discussions about RENNET

    What options are available, how rennet is made, and how you can work with fig sap or thistle flowers.

  • Cheese style #3: ACID / HEAT COAGULATION

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    CHEESE SCIENCE LEVEL 2 - the role of moisture content, ph, and salt in preserving cheese.

  • CHEESE AGING, and how to care for the tomme, and aged lactic cheese

    Students are supported to think about what would make sense for their milk, kitchen space, possible aging conditions, climate, and lifestyle.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    REVIEW, CONCLUSION and DISCUSSION

    Celebration and farewell dinner at Alla Casa Vecchia.

Trevor is a nomadic cheesemaker - he has been documenting cheesemaking practices of herders and pastoralists all around the world. For those who do not know him, please subscribe to his substack and follow him on instagram @milk_trekker.

Students are responsible for booking their own accommodations - we are happy to help with any language barriers encountered during booking. Students are also responsible for arriving to and leaving from Pacentro. For more information: LODGING + LOGISTICS.

Visualizza Evento →
THE SOUR MILK SCHOOL by MILK TREKKER
mar
19

THE SOUR MILK SCHOOL by MILK TREKKER

The Sour Milk School by Milk trekker x Alla Casa Vecchia | Offered English and Italian | March 18 - March 22, 2024

Trevor Warmedahl is taking over Alla Casa Vecchia for a 5 day workshop. The workshop will cover natural cheesemaking methods that reach beyond the raw/pasteurized dichotomy. We will work with goats milk provided by our shepherd, Giocondo, and offer opportunities to discuss other topics related to our unique operation in the Majella National Park. Each day will feature 6 hours of curriculum and ample time for discovery, play, shared meals and discussion. Our hope is that students leave the workshop full of new approaches to age old questions.

We are excited to share our story with those who have never visited Alla Casa Vecchia and discuss more about our plan to engage biodiversity research via our cheesemaking practices.

Cost €500,00 for the 5 day workshop - lunch and snacks provided daily - limited spots available - to confirm your spot please fill out this form. After receiving your application, we will send you a payment link and confirm your participation.

[LINK IN ITALIANO]

If you have questions, please contact allacasavecchia.pacentro@gmail.com

Sample itinerary:

  • Cheese style #1 : LACTIC COAGULATION — chèvre and little white mold cheeses

    CHEESE SCIENCE LEVEL ONE (fermentation, coagulation)

    - What is milk and how does it become cheese?

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    NATURAL CHEESE FUNDAMENTALS — Clabber and kefir starters,

    coagulants, materials, contrast this with the industrial paradigm

    HOW TO: initiate and maintain our starters.

  • Cheese style #2 : RENNET COAGULATION

    VISIT the goats in the pastures

    SOURCING MILK that is fresh and microbially rich, and generating clabber as a test.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    MICROBES, HEAT, AND ACID as the basis of food safety

  • TOMME cooked rennet curd, aged semi-hard cheese

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    Discussions about RENNET

    What options are available, how rennet is made, and how you can work with fig sap or thistle flowers.

  • Cheese style #3: ACID / HEAT COAGULATION

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    CHEESE SCIENCE LEVEL 2 - the role of moisture content, ph, and salt in preserving cheese.

  • CHEESE AGING, and how to care for the tomme, and aged lactic cheese

    Students are supported to think about what would make sense for their milk, kitchen space, possible aging conditions, climate, and lifestyle.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    REVIEW, CONCLUSION and DISCUSSION

    Celebration and farewell dinner at Alla Casa Vecchia.

Trevor is a nomadic cheesemaker - he has been documenting cheesemaking practices of herders and pastoralists all around the world. For those who do not know him, please subscribe to his substack and follow him on instagram @milk_trekker.

Students are responsible for booking their own accommodations - we are happy to help with any language barriers encountered during booking. Students are also responsible for arriving to and leaving from Pacentro. For more information: LODGING + LOGISTICS.

Visualizza Evento →
THE SOUR MILK SCHOOL by MILK TREKKER
mar
18

THE SOUR MILK SCHOOL by MILK TREKKER

The Sour Milk School by Milk trekker x Alla Casa Vecchia | Offered English and Italian | March 18 - March 22, 2024

Trevor Warmedahl is taking over Alla Casa Vecchia for a 5 day workshop. The workshop will cover natural cheesemaking methods that reach beyond the raw/pasteurized dichotomy. We will work with goats milk provided by our shepherd, Giocondo, and offer opportunities to discuss other topics related to our unique operation in the Majella National Park. Each day will feature 6 hours of curriculum and ample time for discovery, play, shared meals and discussion. Our hope is that students leave the workshop full of new approaches to age old questions.

We are excited to share our story with those who have never visited Alla Casa Vecchia and discuss more about our plan to engage biodiversity research via our cheesemaking practices.

Cost €500,00 for the 5 day workshop - lunch and snacks provided daily - limited spots available - to confirm your spot please fill out this form. After receiving your application, we will send you a payment link and confirm your participation.

[LINK IN ITALIANO]

If you have questions, please contact allacasavecchia.pacentro@gmail.com

Sample itinerary:

  • Cheese style #1 : LACTIC COAGULATION — chèvre and little

    white mold cheeses

    CHEESE SCIENCE LEVEL ONE (fermentation, coagulation)

    - What is milk and how does it become cheese?

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    NATURAL CHEESE FUNDAMENTALS — Clabber and kefir starters,

    coagulants, materials, contrast this with the industrial paradigm

    HOW TO: initiate and maintain our starters.

  • Cheese style #2 : RENNET COAGULATION

    VISIT the goats in the pastures

    SOURCING MILK that is fresh and microbially rich, and generating clabber as a test.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    MICROBES, HEAT, AND ACID as the basis of food safety

  • TOMME cooked rennet curd, aged semi-hard cheese

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    Discussions about RENNET

    What options are available, how rennet is made, and how you can work with fig sap or thistle flowers.

  • Cheese style #3: ACID / HEAT COAGULATION

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    CHEESE SCIENCE LEVEL 2 - the role of moisture content, ph, and salt in preserving cheese.

  • CHEESE AGING, and how to care for the tomme, and aged lactic cheese

    Students are supported to think about what would make sense for their milk, kitchen space, possible aging conditions, climate, and lifestyle.

    CONVIVIAL LUNCH AT ALLA CASA VECCHIA

    REVIEW, CONCLUSION and DISCUSSION

    Celebration and farewell dinner at Alla Casa Vecchia.

Trevor is a nomadic cheesemaker - he has been documenting cheesemaking practices of herders and pastoralists all around the world. For those who do not know him, please subscribe to his substack and follow him on instagram @milk_trekker.

Students are responsible for booking their own accommodations - we are happy to help with any language barriers encountered during booking. Students are also responsible for arriving to and leaving from Pacentro. For more information: LODGING + LOGISTICS.

Visualizza Evento →
Entangled Landscapes - Launch event + dinner
nov
19

Entangled Landscapes - Launch event + dinner

For our Alla Casa Vecchia community in Vienna or those who want to travel:

Alla Casa Vecchia is featured in Entangled Landscapes Vol 1: Abruzzo⁠. Find our story on pages 76-89.

'Entangled Landscapes' @entangledlandscapes is a print publication and a sister publication to The Preserve Journal through which they will be 'Telling Regional Food Stories' from the intersections of food, agriculture, and sustainability.⁠

⁠

Visualizza Evento →
Entangled Landscapes - Launch event + dinner
nov
18

Entangled Landscapes - Launch event + dinner

For our Alla Casa Vecchia community in Vienna or those who want to travel:

We are featured in Entangled Landscapes Vol 1: Abruzzo⁠. Find our story on pages 76-89.

'Entangled Landscapes' @entangledlandscapes is a print publication and a sister publication to The Preserve Journal through which will be 'Telling Regional Food Stories' from the intersections of food, agriculture, and sustainability.⁠

Visualizza Evento →
IO NON HO PAURA DEL LUPO
nov
11

IO NON HO PAURA DEL LUPO

Io non ho paura del lupo e Rewilding Apennines hanno il piacere di invitarvi alla conferenza Italicus - Il lupo nel Belpaese, tra conservazione e coesistenza che si terrà sabato 11 novembre a Sulmona (AQ) presso l'Auditorium della SS Annunziata.

Una conferenza tematica con ospiti d'eccezione dedicata al più affascinante e controverso predatore italiano, una giornata per conoscerlo, approfondendo insieme ad esperti, professionisti ed Associazioni i molteplici aspetti che coinvolgono conservazione e coesistenza.

A questa pagina è già possibile registrarsi per la partecipazione gratuita, i posti sono limitati: https://www.iononhopauradellupo.it/en/italicus/?fbclid=IwAR0bzmXj3ZgQ1ZUVIP-NAtSkpcLuLd5wGIh21kdkvTVOaPHUdjKWmoTq4tU

Visualizza Evento →
DOPO CHEESE
set
28

DOPO CHEESE

Alla Casa Vecchia + Rewilding Apennines are back in Abruzzo after our travels to Bra for Cheese 2023. Our team wants to share our reflections with you.

Join us for an aperi-cena where we will share 5 international cheeses with you, paired with honeys shared by friends, fresh bread from Serena Tornusciolo and delicious Piemontese wines.

Visualizza Evento →
CHEESE 2023
set
15
a 18 set

CHEESE 2023

Find us at Cheese in collaboration with Rewinding Apennines. The world’s largest and most important festival dedicated to raw milk cheese and dairy products is in Bra, Italy, from 15th – 18th September 2023.

Visualizza Evento →
Cacio Morra
ago
4

Cacio Morra

Alle ore 17.00 è prevista la Conferenza di presentazione e la mostra mercato con le aziende del Parco, alle ore 19.30 una degustazione guidata con il Cacio Morra, prodotti del territorio e Vini Vola Volé Park e, a seguire, un concerto di musica popolare con reading letterario di Cunta Terra.

Visualizza Evento →
Fai Percorsi Slow
apr
30

Fai Percorsi Slow

“Nel weekend del 29 e 30 aprile, il Consorzio Vini d’Abruzzo insieme a FAI- Fondo Ambiente Italiano e Slow Food Abruzzo organizza la prima edizione di Fai PERCORSI Slow. L’appuntamento, che avrà cadenza annuale, nasce con l’obiettivo di amplificare l’esperienza del progetto Percorsi- Wine Experience e rafforzare la promozione delle unicità del territorio abruzzese attraverso i nostri vini”

—

Join us on the weekend of April 29th and 30th to experience and event hosted by FAI- Fondo Ambiente Italiano and Slow Food Abruzzo project. The project is aimed at strengthening the promotion of the uniqueness of the Abruzzo area through our wines. We will be pairing three of our selected cheeses to compliment the Cerasuolo wines in the stunning Convento of San Giovanni.

FOR MORE INFORMATION:

https://www.vinidabruzzo.it/fai-percorsi-slow/

https://fondoambiente.it/eventi/fai-percorsi-slow

Visualizza Evento →