San Pietro in Cera D’Api

The Perenzin family have been making cheese for five generations in San Pietro di Feletto, in the hills of Treviso just below the Dolomites. While steeped in the traditions of local cheeses such as Montasio, Latteria Perenzin is known for their knack of interpreting historical recipes through a modern lens. San Pietro in Cera d’Api is no exception, as it is inspired by the ancient export business run out of Venice, only 65 kilometres away. During the heyday of the Republic of Venice, the bustling sea trade would see ships transporting goods including cheese around the Adriatic and Mediterranean. To protect the cheeses against saltwater and wind, they would be coated in a layer of beeswax. Latteria Perenzin have replicated this practice in the San Pietro which is otherwise a flinty and crystallised cheese made from the organic milk of cows in the Belluno Alps. It sports a sweet and honeyed aroma, which gives way to lingering umami and pineapple flavours.

*A whole San Pietro in Cera D’Api weighs approximately 2.5kg. Smaller weights are a cut of a whole cheese.