Borgo Santo Pietro is moving tradition forward by integrating generations of cheese making knowledge and practice in order to produce artisan cheese on a large scale.
The newly acquired dairy farm includes more than 300 sheep, a further 100-acres of rolling green pasture alongside the River Merse and approx. 400 liters of sheep’s milk is produced daily, which is transformed into cheeses that range from exquisitely soft and fresh ravaggiolo and primo sale to ricotta, brie, truffle cheese, blue cheese, fresh, semi-mature and mature pecorino.
Our artisan cheeses can be found in the menus of our Michelin-starred restaurants and Tuscan trattoria and can be enjoyed by our hotel guests at breakfast as part of the breakfast buffet.
These are the artisan cheeses produced at our dairy farm:
- Primo Sale (regular and flavoured with Borgo Santo Pietro’s lavender and Palazzetto’s Saffron)
- Fiorito (a cheese similar to Brie)
- Fresh, semi-mature and mature pecorino
- Flavoured pecorino (truffle, chili pepper, wild fennel, black pepper and basil)
- Sheep blue cheese