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San Stè of Val d'Aveto - 400 g.

loyalty points: 1

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€ 8,50

Born from raw whole milk a product with an ancient flavor, where we can find echoes of herbs and mountain flowers. Matures on wooden boards and oiled weekly. It has a thin rind, firm, elastic. The paste of the cheese is presented at the end of holes, pale yellow. The product has a fragrant taste whose intensity increases with increasing maturation.

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Telephone: +39 010 8601096
Whatsapp: +39 324 6018704

When we speak about Ligurian cheeses, San Stè is increasingly called into question, this product for a long time is in the basket of excellent products of the region. In Val d'Aveto has always been producing quality cheese, also remember the old ones who came in Sturla and Aveto Valleys for seasonal agricultural work. But with time, being the valley a must for those who went in Piacentino, sometimes available cheeses were those fruit of wayfarers bartering and not always of local origin. With time and the abandonment of the countryside many things have changed, but some still produce cheese. The milk production area is that of the Aveto Park: about 10,000 hectares between Santo Stefano d'Aveto, Borzonasca, Rezzoaglio, Mezzanego, neither of which was recently awarded the ISO 14001 environmental certification The cattle producing are Bruna Alpine breed and some red spotted. In this part of Liguria they can be considered lucky, can make use of pastures in this region are very rare given the sloping meadows. Power is green fodder, grasslands, hay, local stored for the winter and integration with cereals for all seasons.
The production technique involves the use of raw milk and whole, at a temperature of 35 ° c is added withcalf rennet in paste or powder and reaches coagulation after about 30 '.
The curd is broken to the size of grain of rice, assembled with a slotted spoon and extracted through cloth.
Below is deposited on the working tables, a further separation of the clots is performed manually then, as usual, is added salt and the curd pressed to facilitate the draining of whey.
Subsequently it is placed in the molds that are torchiate and turned for 48 hours after which they have a short stop before salting.
At this point of the machining it is imprinted on the cheese rind to the written San Stè through a punched Teflon band.
It is salted in brine bath for 48 hours, after the forms are removed, dried and placed on wooden boards in the seasoning.
Care for cheese continues with turnings, periodic oiling with olive oil and conservation to moisture and temperature controlled.
The premises are not ventilated, as taught by local traditions who placed the cheese in a damp place in the house and the thick walls of local buildings did not allow temperature changes.
The minimum aging lasts 60 days, were expected to last six to eight months minimum for mature and mature seeds types. - Cited. Riccardo Collu, curator for Tigulliovino the Address BookCheeses of Italy and the World.

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At the moment we use TNT for national and FED EX deliveries for international calls.

The shipping preferential days are: Monday, Tuesday, Wednesday, Thursday only for non-perishable products and fresh for the central / northern Italy .
Therefore orders with fresh products that arrive on Thursday afternoon will be processed from Monday.
This to guarantee the freshness of ordered references.
On Friday only orders with non-perishable products will be shipped.

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Loyalty points

loyalty points: 1

By buying this product you can collect up to 1 loyalty point. Your cart will total 1 point that can be converted into a voucher of € 0,16.

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