What you do
You start in the byre, where the animals graze or shelter, and move up to the milk-processing room: vats, stretching, shaping. You watch (and understand) the whole process. You finish with the tasting: buffalo mozzarella, ricotta, fresh milk, local bread, a small accompaniment of cured meat.
A dairy guide narrates the process. Questions are welcome: the animals, feed, seasonality, markets.
Practical
- Duration: 2 hours (90 min visit + 30 min tasting).
- Capacity: groups up to 12 people.
- When: every day except Sunday. Morning or early afternoon.
- Pricing and availability: contact the operator directly.
- Language: Italian + English.
- Getting there: 15 minutes by car from Nicosia centre (transfer on request).
By booking. Confirmation within 24 working hours of the contact form.