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Formaggi

So much cheese, so little time.

Where would Italian cuisine be without cheese? It varies so much from region to region that a paragraph could never do it justice. But let’s have a go.

You'll find mild Asiago and Piave, and wedges of meltingly smooth Fontina from the mountainous north, as well as the iconic Gorgonzola, blue-veined and pungent, and slabs of powerful Taleggio. A little further south, huge wheels of Parmigiano Reggiano, broken into jagged, crystallised wedges after years of ageing. In central Italy and Sardinia, sheep’s milk Pecorino in all its regional varieties, some mild and soft, others intensely hard and salty, grated and scattered liberally. Campania’s gorgeous balls of buffalo mozzarella, stretched into tight shapes, famously shedding a ‘lacrima’ (tear) of milk when broken, or its cousin Burrata, filled to bursting with fresh cream. Or how about Sicily’s satisfyingly savoury sheep’s milk ricotta, whipped into a sweet cream with the addition of sugar, or salted and pressed into a hard block of ‘ricotta salata’, ideal for grating.

Hungry for authentic experiences?

Has all this talk of cheese tickled your tastebuds? Check out our authentic culinary experiences and start your food adventure where the magic really happens… in local homes.

"I know of no other way one can get such a deep connection to the Italian culture and culinary heritage as this.
Le Cesarine is the reason I will be returing to Italy, as there is no other organization that offers such authentic and unforgettable experiences. I wish other countries had their own versions of Le Cesarine; Italy is so lucky to have them."

- A review from Ross MacNeil on TrustPilot.

Check out some specially-selected experiences below...

Find out more

Here are some Italian Food Experiences you'll love... 

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The Secret Sauce readers get 20% off any experience on our website

Just insert SECRETSAUCE20 at the checkout. 

If you have any questions, you can get in touch with our friendly team.