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Scapriccio

Product
The tradition of goat cheese is very rooted in the Ossola valleys where it always produces the goat rennet and lactic acid for some time that too. Widespread is the production of Spress, goat rennet two milks. The Piedmont (perhaps because of the proximity to France, where there is a strong presence of goat cheese) is one of the regions with a strong tradition in the production of fresh goat cheese.

The tradition of goat cheese is very rooted in the Ossola valleys where it always produces the goat rennet and lactic acid for some time that too. Widespread is the production of Spress, goat rennet two milks. The Piedmont (perhaps because of the proximity to France, where there is a strong presence of goat cheese) is one of the regions with a strong tradition in the production of fresh goat cheese.

Organoleptic characteristics
Aspect and texture: pulp white, soft, supple on the palate.
Taste: sweet and balanced, no strong odors. If brought seasoning, creamy in sottocrosta (centripetal maturation)
Serving suggestions: Scapriccio can be eaten alone, seasoned with herbs and spices, oil and salt, with tomatoes, fresh or dried, or honey.
Technical characteristics
Milk: goat, pasteurized whole
Production method: artisanal in farm
Paste: white, soft at palate
Salting: in brine
Ripening: 15 days minimum
Production period: seasonal
Fats: 30% - 36% Mgss
Weight: 0,35 - 0,40 kg
Size: l 7/8 cm, h 3/4 cm
Producers: dairies of the Ossola Valleys