San Stè - Breve Stagionatura
San Stè® is the typical cheese of the Val d’Aveto produced with whole raw milk.
Appearance: finely eyed cheese
Flavor: strong, slightly bitter aftertaste with a prevalence of spicy with aging
Smell: milky, slightly acidic
Color: yellowish white tending towards gold depending on the milking period
Consistency: soft that decreases as the aging increases.
Maturation: 60 days
INGREDIENTS: Raw whole cow's MILK, salt, rennet, lactic ferments.
Uses and pairings: excellent and tasty "table" cheese, San Stè is mostly paired 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. Traditionally it is paired with local wines (Golfo del Tigullio DOC) and dry and soft white wines, from main grape varieties such as Vermentino and Bianchetta Genovese.
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.
Data sheet
- Production italian region
- Liguria
- Type of milk
- Cow milk
- Curing time
- Short curing (15 - 60 days)
- Certification type
- P.A.T. - traditional Italian agri-food products
- Milk processing
- Raw milk
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