Milk production is one of the traditional activities of the inland province of Genova (Italy). Here, as in many other places, livestock is employed for three fundamental purposes: animal work, milk, and meat. The cattle breed for this milk is the “Bruna” (Brown cow), together with the “Frisona” (Friesian cow) and the “Cabannina” (native breed of Liguria). The fodder eaten by the animals in the mountain pastures gives this milk a peculiar taste due to the richness of the floristic composition of the herbal layer.
This milk is used for dairy production mainly of a variety of different cheeses (soft and fresh cheeses, and seasoned cheeses), but also for the production of ricotta and butter.

Formaggio di San Ste' (San Sté cheese)
This cheese is produced in the Aveto Valley (Liguria) and traditionally it represented the main economical subsistence of the families of the area. It is made strictly with milk coming from the cows bred in the local pastures (Cabannina and Alpine Brown cow). This cheese is seasoned for at least two months and according to the seasoning period it obtains a lighter or darker yellow color.

Sarasso
Salty seasoned ricotta which is made from the whey of the San Stè cheese production.