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Flowering Pasture Goat’s Cheese


Fresh artisan goat’s cheese made with acidic coagulation and aromatised with various kinds of perfumed herbs such as: red basil leaves, chive flowers and leaves, wild fennel leaves, rose petals, catmint and dandelion flowers as well as sliced shallots.

Organoleptic characteristics
Aspect and texture: soft but fairly firm, white paste
Taste: goaty, slightly acidic with the aroma from the herbs in which it is coated
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit, 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 – 200 gr
Size: 10 cm diameter, h. 3-4 cm
Producers: small goat herder-dairies in Piedmont and Lombardy