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“Masseria De Tursi” is in Murgie di Strongoli, at Varco Street. It is following now the third generation, and rears sheep since the beginning of the 20th century.
According to the rules of the ancient tradition that dates back to the fifteenth century, the farm produces the high quality pecorino cheese with the milk of his farm.
The farm is certified as organic from the 1994, with 105 hectars destined for natural pastures; they are managed to preserve the fertility of the soil, of the wellbeing animal and of the biodiversity. All this is managed inside the SIC (Site of Community Interest).
Masseria De Tursi offers an authentic testimony of how is possible to meet the sheep-farming, the production of artisan cheeses and the rules of agribusiness.
The owner Giuseppe De Tursi says: this reality is able to combine tradition and innovation, experimentation and research, handing down gestures and flavors.
My mission is to produce the pecorino cheese of the typical gastronomy of my land to satisfy the needs of the niche market.
Every things is made like 100 years ago, and meeting the sanitary rules as imposed by EU standards.
The orcanic method, practiced for twenty-five years, has allowed the spontaneous restoration of the native Mediterranean flora in the pastures. Erbs, essences and abundant thistle gives special flavors to these cheese, and even important they act as natural treatments for the sheep health.
The milk is processed row and aged like the ancient tradition on planks of beech wood, and the periodic cheese movement and rotation.
To improve the quality the cheese is covered once a month with extra virgin olive oil.