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.
|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|
|Milk:||full fat, raw, goat’s milk|
|Ripening:||at least 15 days|
|Size:||3-4 cm diameter, h. 10-12 cm|
|Producers:||small breeder-dairies in the Langhe (Piedmont)|