EXPERIMENTAL CHEESE PLANT AND THE HISTORICAL SICILIAN PRODUCTION
The historical Sicilian cheeses represent a real pride of the research that CoRFiLaC has carried out since ten years and more. These dying and not very well-known cheeses, thanks to the studies and experimentation, nowadays are very known by the consumers in all over the world.
CoRFiLaC includes an experimental dairy and an aging centre on where, expert cheese makers are able to respect the tradition and to guarantee the reproducibility and the historical continuity of the most important historical Sicilian cheeses.
The research is conducted using traditional systems along with the historic wooden and copper tools; the cheese maker is the absolute actor of the system and he dominates the bio-diversity factors in order to shape and produce unique cheeses.