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Tometta di capra caglio fico

The Piedmont tradition linked to the production of the classic Robiola is combined with an increasing demand for cheeses made with vegetable rennet.

The fig leaf decorates this classic cheese, adding a touch of color to a production process fully “green“.

Organoleptic characteristics
Aspect and texture: soft and smooth, thin gray crust
Taste: sweet, slightly aromatic flavor of the fig leaf
Serving suggestions: fruity white or red wines. Orange marmalade, pumpkin and ginger jam. Walnut bread
Technical characteristics
Milk: Raw goat's milk, rennet, vegetable rennet, salt, fig leaves
Production method: artisanal
Paste: compact texture, softer under the rind
Salting: in brine
Ripening: 35 to 60 days minimum
Production period: seasonal, depending on milk availability
Fats: T.Q. 25%
Weight: 400 gr to 600 gr
Size: l 8-10 cm, h cm 4
Producers: Farmers in Biella area