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Cremificato verde di capra


Product of recent origin, even if the production technique is analogous to that of more famous the Italian erborinato cheese Gorgonzola, that it is born in the same zones: the milk used in this case are the goat one, more aromatic and than “various structure” compared to the vaccine, allows the creation of a product from the completely peculiar characteristics.

Organoleptic characteristics
Aspect and texture: smooth, yellow paste with moderately widespread blue marbling
Taste: strong and intense with slight traces of stable and more distinctive notes of penicillin
Serving suggestions: full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit chutney, red onion preserve. Rye bread and polenta
Technical characteristics
Milk: goat, full fat, pasteurized
Production method: artisanal
Paste: raw, not pressed
Salting: dry
Ripening: 80 days
Production period: all the year
Fats: 48% MGSS
Weight: 10-12 kg
Size: diameter 25-30 cm, h. 30-35
Producers: dairies of Novara (Piedmont) district