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Small goat’s cheese ripened at length in white Moscato marc until it has taken on very special characteristics.

Organoleptic characteristics
Aspect and texture: compact, hard, ivory paste with rind coated with marc
Taste: goaty with strong traces of brandy
Serving suggestions: aged, red wines, brandy and grappa. Hot tangerine or fig chutney. Wholemeal bread
Technical characteristics
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least sixty days
Production period: autumn-winter
Fats: 40% F-Dm
Weight: 100 g r.
Size: 8-10 cm diameter
Producers: small herder-dairies from the Langhe area