San Stè cheese - Extra Curing

INGREDIENTS: Raw whole cow's MILK, salt, rennet, lactic ferments.

Uses and pairings: excellent and tasty "table" cheese, San Stè goes mostly with salads, blueberries and walnuts. To enjoy it in all its goodness, however, it is advisable to cook it on slate plates and accompany it with homemade bread. After adequate maturation it can be grated as an excellent condiment for first courses. Traditionally it is paired with local wines (Golfo del Tigullio DOC) and medium-bodied red wines, from main grape varieties such as Ciliegiolo and Dolcetto.

Appearance: finely eyed cheese

Flavour: strong, slightly bitter aftertaste with a prevalence of spicy with maturation

Smell: milky, slightly acidic

Colour: yellowish white tending towards gold depending on the milking period

Consistency: soft that decreases as maturation increases.

Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.

The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.