At Borgo Santo Pietro we also embody a 'pail to plate' philosophy, turning fresh sheep's milk from our farm into artisan cheese at our organic dairy.
Our 300-plus sheep graze on 100 acres of rolling green pasture land along the River Merse, producing close to 400 litres of milk a day. This is transformed into exquisitely soft and fresh ravaggiolo, primo sale, ricotta, brie, truffle cheese, blue cheese and 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.