Cheese tastings, cave tours, markets and cheese routes in Umbria.
A guide to cheese experiences in Umbria.
Norcia's national fair of the black truffle and typical products, running since the 1950s. Norcia.net lists cheese tastings in the programme and live cheese-making demonstrations among the side events.
Guided visit of a sheep and pig farm at Turrita, with a tasting of its products, by reservation. A Slow Food Trevi visit on 11 and 18 April 2026 (held) added a cheese-making demonstration.
Course on a farm stay near Norcia that takes guests through each step of making cheese, from curd to ageing, with traditional methods. Guests take home what they make. The farm publishes no dates or price.
The flavors of Umbrian cuisine combined with the scents and flavors of the SAIO Assisi wines. A gastronomic journey that takes you to discover Assisi and its traditions.
Discover the beauty of Umbria on a private day trip from Perugia or Assisi. Explore Assisi, taste award-winning olive oil, and enjoy a relaxed lunch in a family-run trattoria.
Private guided tour of Perugia: explore Etruscan history, Renaissance art, and visit the Casa del Cioccolato Perugina with tastings of iconic chocolate.
Pasteurised cow's and sheep's milk. The Qualigeo product sheet sets the cow's milk at 90 to 95 percent and the sheep's milk at 5 to 10 percent.
Only in the communes of Norcia, Cascia, Monteleone di Spoleto, Preci and Poggiodomo in the province of Perugia, according to the Qualigeo sheet.
The EU registration is dated 2 August 2024, as the Qualigeo sheet records and the Caciottone di Norcia association's own site confirms.
No. It is a traditional agri-food product (PAT) of Umbria, not a DOP or IGP; the protected cheese of Norcia is the mixed-milk Caciottone di Norcia.
A cylinder 15 to 24 cm across and 8 to 14 cm high, weighing 3 to 5 kg, according to the Atlante Caseario sheet.
Atlante Caseario says each shepherd makes his own rennet and dries it near the fire, which gives every cheese a slight smoky note.
Only in two communes. The Consorzio's disciplinare page lists Allerona and Castiglione del Lago as the Umbrian communes whose sheep's milk may be used; everywhere else in the DOP area is in Tuscany or Lazio.
Fresco at least 20 days and stagionato at least 4 months, per the Qualigeo product sheet.