As I returned to Italy in July, I worked on a goat farm nestled in the picturesque mountains of Tuscany, near Castelnuovo di Garfagnana. Run by farmer Micheleangelo, this small-scale farm specialised in goat cheese production. Here, I expanded my knowledge in permaculture, tending crops, and constructing buildings while also tending to the livestock.
This farm provided me with a more hands-on involvement in the cheese production process, from start to finish. Crafting cheese, I discovered, is a process that requires patience, much like ageing wine. Once the cheese had matured, we moved from the farm to the tourist town of San Pellegrino in Alpe, perched at an elevation of 1,700m (No, it’s not where the world-famous bottled water comes from!).
Here, I had the opportunity to improve my Italian language skills and participate in selling our various cheese products. I am pleased to report that we managed to completely sell out of our products.
I found Michelangelo’s farm interesting from a business perspective too, as he has integrated every aspect of cheese production, from caring for the animals and harvesting their milk to crafting the cheese and selling it directly to consumers. This vertical integration has allowed for increased profitability and a more sustainable farming model.
Overall, I’m grateful for the time I spent on the farm. Working in agriculture has broadened my perspective, making me better equipped to explore innovative, organic, and sustainable practices in the future.
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CallumBoyle02
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Callum Michael Boyle
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