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Fresh Aromatized Piedmont Goat’s Cheese


A variety of spices and herbs have traditionally been used to both preserve and add flavour to fresh goat cheeses. Flakes of black truffles can also be used, depending on individual tastes and what the seasons can offer… Vegetable carbon powder can also be used to dry and aromatize fresh goat’s cheese.

Organoleptic characteristics
Aspect and texture: white, soft but firm paste
Taste: goaty, slightly acid and with the flavours of the added aromas
Serving suggestions: Fruity white wines, lagers. Marmalade, chilli pepper 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 – 150 gr
Size: variable
Producers: small goatherd-dairies from Piedmont (Langhe area)