First, the teachers took part in a guided tour of the Farm Východná and learned about its history, which included several transitions. They also learned about the criteria for an organic farm, and the projects the farm is focusing on nowadays. The teachers were also shown the premises where the separate stages of diverse productions take place. They connected with nature through the contact with cows and calves, which they were allowed to pet.

After a break, the teachers got acquainted with the part of the cheese-making process. After a practical presentation, they were allowed to take part in too and make their own cheese, which they took as a souvenir. The teachers were offered a variety of cheeses as part of tasting of the farm products. This was a great opportunity to discuss and compare the gastronomic traditions and customs of the different countries.


The teachers learned about the day-to-day functioning of an organic farm, its history and current projects. They learned about the process of cheese making and took part in it with interest. They discussed the similarities and differences between the agricultural and gastronomical heritage of their countries.

SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
SK24 PSLL HERITAGE Visist to the organic farm
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