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Fresh goat log


A more compact and less wet version of fresh acid coagulate goat’s cheese which maintains the characteristics of a fresh product at length.  This cheese, together with the majority of cheeses, can also be ripened for some time, although its physical characteristics will evolve in the process.

Organoleptic characteristics
Aspect and texture: oft but fairly firm, white paste
Taste: goaty, slightly acidic
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger conserve. Fresh fruit. Olives in brine. Walnut or raisin bread
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: none
Production period: from February-March to October
Fats: 40% F-Dm
Weight: 100-150 g r.
Size: variable
Producers: small dairies in Piedmont and Lombardy