San Stè a latte crudo
The cheese of Ligurian tradition, produced using the old techniques recovered by the dairy. Available fresh or aged.
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Producers · Rezzoaglio (GE)
Artisan raw-milk dairy carrying on Ligurian cheesemaking tradition since 1991
Eccellenza Italianacertificata 2025–2026ID 5506
Read on
The place
In the heart of Val d'Aveto, Caseificio Val d'Aveto has carried on the Ligurian tradition of raw-milk San Stè cheese since 1991. The company works exclusively with whole milk from Alpine Brown and Pezzata Rossa cattle raised on local pastures, transforming it using old artisan techniques into fresh and aged cheeses, yogurt colato and kefir. The Yogurt Colato, awarded in Brussels in 2024 and 2025, stands out for its dense creaminess with no acidic notes. At the farm shop, visitors can buy the products and taste the frozen yogurt.
The origins
Caseificio Val D'Aveto was founded in 1991 with a precise mission: to revive raw-milk San Stè cheesemaking and safeguard the identity of this Ligurian valley.
Why you can trust it
Caseificio Val D'Aveto is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
Images
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Location
Caseificio Val D'Aveto is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · How it is made
The whole milk comes exclusively from Alpine Brown or Pezzata Rossa cattle on farms in Val d'Aveto and Val Trebbia. The raw milk is collected and processed without skimming or bleaching, preserving the biodiversity between barn milk and alpine-pasture milk.
The dairy has developed a production protocol that recovers the farming gestures of Ligurian tradition. The old techniques were studied and adapted for artisan processing, keeping intact the identity of the territory's cheeses.
The entire supply chain unfolds within the valleys: from milk collection to its transformation in the dairy, every stage honours the territory's vocation. The milk is processed in the very places where it is produced, with no intermediate steps.
The farm shop allows customers to buy products directly and offers the chance to taste frozen yogurt in the dairy's outdoor area. The veranda welcomes those who wish to sample the preparations with various flavoured toppings.
What is made here
Services and features
The cheese of Ligurian tradition, produced using the old techniques recovered by the dairy. Available fresh or aged.
A yogurt with a dense, creamy texture and no acidic notes. Awarded the Diamond Taste Award in Brussels 2025. Five flavours earned 11 stars from the International Taste Institute Brussels 2024.
The typical Ligurian curd, a traditional ingredient for focaccia di Recco. Made with whole milk from the valley.
The fermented drink made from raw milk from Val d'Aveto, using natural fermentation techniques.
Butter and ricotta made from fresh milk, crafted by hand at the dairy and available in the farm shop.
Frozen yogurt prepared on the spot and served with various flavoured toppings, available to taste on the dairy's veranda.
The proof
What visitors say
«Utterly in love with their yogurt colato, which has no equal: excellent nutritional values, extraordinary texture and an explosive flavour, each yogurt has its own identity.»
«I especially love the prescinsöa, which my wife uses to bake wonderful Recco-style focacce, and the yogurt colato, unmatched on the market for taste and creaminess.»
«A charming place where courtesy and kindness are tangible. Once again we had the pleasure of returning to enjoy genuine, carefully prepared dishes.»
«In the small shop with excellent dairy products you can buy cheeses, yogurt, butter, ricotta, and the new kefir. A big surprise: the yogurt gelato made on the spot.»
Reviews appear in the language each guest wrote them in.