About this tour
Work alongside Maestro Casaro Antonio at a century-old mozzarella dairy nestled in the Sorrento Peninsula's green hills. Over two hours, you'll pull fresh curd, learn traditional cheesemaking techniques hands-on, and taste the warm, delicate results straight from the vat. This Vico Equense operation has been crafting fior di latte since the early 1900s, and you'll leave understanding exactly why.
Highlights
- Shape and stretch mozzarella with a skilled cheesemaker
- Taste warm cheese minutes after it's made
- Learn the full process from milk to finished ball
- Family dairy operating since the early twentieth century
- Nestled in the Vicane hills beneath Mount Faito
- Soft drink included with tasting
What to expect
You'll arrive at a working dairy surrounded by rolling countryside. Antonio walks you through each step—heating, cutting curds, stretching—and you get your hands in. It's tactile and a bit messy in the best way. The whole operation moves quickly; you're watching skill honed over decades. Afterwards, sit down to taste the cheeses you've just helped make, paired with other local dairy products. The cheese still has warmth in it. Two hours passes faster than expected.
Good to know
Wear clothes you don't mind getting wet or splashed. The dairy is fully accessible for wheelchairs and prams; babies can join in the lab visit or use provided seats during tasting. Public transport nearby. Bring a light layer—dairies stay cool year-round.
Tour sold and operated by Viator via Viator. Descriptions on this page are original Global Hobo summaries written by our team — not copied from the operator. Prices and availability are confirmed at checkout.