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Old Canteuria Goat’s Cheese


A typical, pure goat, Piedmont cheese to be eaten after a brief period of ripening and after the passage from the condition of ‘fresh’ cheese to ‘shrivelled’.  It is produced in two different versions: a natural white version and a ‘dark’ one where the cheese is coated with vegetable carbon.

Organoleptic characteristics
Aspect and texture: compact, soft, yellow paste
Taste: intense with distinctive traces of goat
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. 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: pring - autumn
Fats: 40 % F-Dm
Weight: 0.2 -0.3 kg
Size: 3-4 cm diameter, h. 10-12 cm
Producers: small breeders-dairies from Monferrato (Piedmont)