San Pietro cheese has a semi-hard, compact paste of pale straw yellow colour with the occasional eye. There is also a raw milk version of this cheese. A maturing period of at least sixty days is required in order to obtain a cheese of soft and delicate flavour, suitable for slicing; if aged longer, the flavour will become aromatic, and moderately piquant.

Milk production area Alpine foothills of Treviso and Belluno

Ingredients cow’s milk, rennet, salt

Available all year round