We had an incredible time at Caseificio Starace. We ended up having a bit of experience getting lost on the way and getting there as we had the wrong address (was not listed correctly on Apple Maps), but Angela was amazing and came to the spot we were and picked us up where we were! Seriously grateful to her and Antonio's grace and care, not just during the tour but to help us out when we were lost on the way! The experience itself was great! Angela showed us how their cheese was made and how every part of the process (the whey, cream, etc...) is used. We got to mold and make cheese, and the lovely cheese tasting afterwards in their garden was incredible. You might fine other mozzarella experiences, but the homestyle feel of our time there was incredible! Thank you guys!

My teenaged son, spouse, and I had a great time watching how mozzarella is made, shaping it, and then tasting it along with other local foods. We learned that Starace is one of only two that doesn't use chemicals to speed up the process of cheesemaking so it's much slower and more traditional. We also learned that the weather in different parts of Italy affects what cheeses can be made in those locations. Our hosts were wonderful, and it was great to see a family business still going strong after generations. We originally were going to go to another dairy, but that one seemed quite disorganized. We were all glad it worked out to come to Starace instead.

The nicest people. Very authentic experience at a generations old family business. We made our own mozzarella and then had a tasting. We loved it and recommend it highly.

Angela and Antonio were lovely hosts for our morning at Caseificio Starace. We were able to park in the driveway, which took away the headache of finding parking. Loved seeing the authentic cheese making experience. Our meal on the patio with red wine, salami, bread and multiple fresh cheese and butter was stellar. Antonio made an elephant and a pig for our kids, which they were astounded by! Appreciated hearing the stories and traditions from this fifth generation family-run business. My only surprise was that we only spent about 5 minutes ourselves working with the cheese (the 4 of us forming our own balls, 1 of us making a flat pizza shape, 1 of us stretching one piece). In previous cheese making classes we have been involved at every step (cutting, stirring, stretching, forming, etc.) so I would classify this as more of an observation class than a hands-on class. Still a memorable experience and I would recommend!