The CHEESES of San Patrignano are produced on site at our cheese factory and the milk comes straight from our farms, it is produced without any additives or preservatives .
Every day the guys, supported by experienced professionals, produce milk from many of our prized cattle and a strong focus on quality feed containing no-GMOs .
Every morning the milk is milked, collected and transported to the cheese factory located a few hundred meters from the stables, where it is processed.
Each cheese reveals pleasing scents and natural taste without the help of additives or preservatives , handmade in accordance with the health protocols and the "cold chain". All steps are constantly monitored in our laboratories equipped with the most modern equipment.
Production takes place in Coriano, near Rimini, maturing takes place up in the hills of Novafeltria in grottoes and in old wine oak barrels at the Community of Botticelli
The honey is the perfect match for cheese, that was already present in foods of the ancient Greeks.
Another important component that accompanies cheese very well is bread : in addition to large-sized breadsticks. If you want you can also prepare slices of toasted cooked in the oven and served warm.
Tasting different types of cheeses, serve it well before the dessert.
The marriage between cheese and wine is recognized and appreciated greatly, you can say that "It’s the best husband and wife combination”
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The milk from the milkings is curdled at approximately 35°C with the addition of curd.
Wrapping cheese in hay is an old method to mature cheese in order to preserve it.
This cheese is matured in the marc of our Sangiovese Superiore Riserva “AVI” wine.
The milk – from two milkings – is curdled with direct enzyme culture and the addition of calf’s curd.
Cheese matured in pits is undoubtedly one of the most typical pecorino cheeses from Romagna.
San Patrignano “Square” is a soft cheese made from full-fat goat’s milk only.
A soft and spreadable cheese, its name hails from the dialect of Romagna(“”squacquaron””).
Ricotta is, by far, the most popular milk by-product in our region.