• Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
  • Borgo Santo Pietro Estate - Dairy
Estate < Dairy

Dairy

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.

Cheese lovers can taste our artisan cheeses at our restaurants and breakfast buffet. Those who are keen to go behind the scenes and watch the process are invited to attend a cheesemaking demonstration or roll up their sleeves and try it for themselves at the Borgo Cooking School.

Artisan cheeses produced at our dairy farm:

  • Ricotta

  • Ravaggiolo

  • Primo Sale (regular and flavoured with Borgo Santo Pietro’s lavender and Palazzetto’s Saffron)

  • Robiola

  • 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

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