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 and texture
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
Dimensions
30-40 cm diameter, h. 6-10 cm
Producers
dairies from the province of Treviso
Codice forma
340F074 MEZZANO, 340F124 VECCHIO, 340F130 STRAVECCHIO
Codice tagliato
340F078 MEZZANO, 340F125 VECCHIO, 340F131 STRAVECCHIO

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