Cheese of San Stè
A cheese with a thin, elastic, smooth, straw-yellow rind, with brownish nuances depending on the degree of seasoning. The dough is characterized by small and spread holes, while the flavor with milk aroma at the minimum seasoning, fragrant and intense with a slight bitter tendency, reaching maturity.
In the Aveto valley, cheese production had always been the main economic resource of families.
Since the quantity of daily milk per family did not allow the production of a decent cheese wheel, it was customary to carry out the so-called “change” between the families of a given district.
The milk of a district was processed in turn by one family: the changed milk was returned to the various creditor families on the day of their working shift.
