The San Stè Cheese is a typical product of the Val d'Áveto: it's made only with milk from Alpine Brown and Cabannìna (old Ligurian breed) cows.

It is usually grilled for a few minutes on the "ciàppa" ("tchà-pa"), a very hot slate (but a common oven or barbecue will do), and then served on slices of country bread.
A glass of "Rosso del Golfo del Tigullio"(red, room temperature) or "Ciliegiolo" (rosè), will combine with the bitterish taste of this cheese.
See a picture of a Cabannina cow and read its description.