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A small goat’s cheese ‘log’ typically made in the Langhe area of Asti (one of the most important in northern Italy for goat raising).  It can be aromatised with the perfumed herbs from the area, such as wild thyme, rosemary, basil, lemon-balm, mint, nettle and sage.

Organoleptic characteristics
Aspect and texture: compact, soft, yellow paste
Taste: intense with a distinctive goaty flavour and traces of the aromas of the added herbs
Serving suggestions: Fruity white wines, lagers. Marmalade, green tomato chutney. Walnut or raisin bread
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked
Salting: dry
Ripening: at least 15 days
Production period: spring-autumn
Fats: 40% F-Dm
Weight: 0.2 kg
Size: 3-4 cm diameter, h. 10-12 cm
Producers: small breeder-dairies in the Langhe (Piedmont)