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Formaggio Sant’Andrea


A member of the Veneto ‘Latteria’ family. Well adapted to ripening, it can be kept for over a year. The fresh forms are frequently used in the production of ‘drunk’ cheeses.

In our caves we cure and age it for 2 long years

Organoleptic characteristics
Aspect: semi-hard or hard, yellow paste with a few holes
Taste: sweet, more or less intense according to the ripening period, with traces of spices
Serving suggestions: full bodied, red wines. Chestnut honey, hot fruit chutney. Fresh, slightly under-ripe fruit (apples, Passcrassana pears). Rye bread
Technical characteristics
Milk: pasteurised, full fat cow’s milk
Production method: artisan
Paste: cooked, pressed
Salting: in brine
Ripening: at least four months
Production period: throughout the year
Fats: 35 % F-Dm
Weight: 5-7 kg
Size: 30-40 cm diameter, h. 6-10 cm
Producers: dairies from the province of Treviso
Wheel Code: 340F074 MEZZANO, 340F124 VECCHIO, 340F130 STRAVECCHIO
Cut code: 340F078 MEZZANO, 340F125 VECCHIO, 340F131 STRAVECCHIO