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