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Capra anzaschina – goat (fresh, semi-aged, aged)


Finally in the province of Verbano Cusio Ossola an excellent goat production, in three different seasonings.

Goats bred around the famous mountain resort of Macugnaga, with a natural crust flowering.

A cheese from the different faces, which from soft can be transformed into full and decisive.

Organoleptic characteristics
Aspect and texture: white rind, with straw yellow molds
Taste: slightly acidic taste
Serving suggestions: fruity white wines, light beers. Orange jam, pumpkin and ginger jam. Bread with nuts or grapes
Technical characteristics
Milk: goat milk, salt, rennet
Production method: artisanal
Paste: smooth and raw
Salting: dry
Ripening: 3 days minimum
Production period: During lactation of the goat
Fats: Mgss 27%
Weight: 250-300 gr
Size: Diameter 8 cm, thickness 6 cm
Producers: Farmer in Valle Anzasca
Wheel code: 3600200 (fresh) - 3600201 (semi-aged) - 3600202 (aged)