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Goat log


Typical goat cheese ‘log’ from the Asti Langhe (one of the most important northern Italian areas for goat raising). To encourage its ripening, a piece of wood is sometimes passed through the length of the cheese so that the process can begin from its inner depth as well as on the outside.

Organoleptic characteristics
Aspect and texture: compact, soft, yellow paste
Taste: intense with marked traces of goat
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 dairies in the Langhe area