San Pietro BIO in Beeswax with microbial rennet is a historical cheese produced by the Perenzin family. The name comes from San Pietro di Feletto, the town where Latteria Perenzin is located. San Pietro BIO is made from thermized milk and has a semi-hard paste wrapped in precious beeswax.

The rind of San Pietro BIO in beeswax with microbial rennet is firm and smooth, with a yellow color that becomes more intense, almost ochre, when the cheese is mature. The paste is pale straw yellow, compact, sometimes with slight eyes. The aroma is pleasant and persistent, with hints of dried fruit and hay, evolving into more spicy and woody notes, with hints of licorice and toffee in the mature product. The flavor is delicate and mild when the cheese is fresh, and aromatic and spicy when it is more mature.