An acidic fermented goat’s cheese produced, therefore, with animal rennet without allowing for the natural acidification of the milk and draining off the liquid. It is typically produced in the alpine and pre-alpine areas lying between Piedmont and Lombardy. This method does not require the consistent removal of the serum and, as a consequence, the product must be consumed quickly.
There is also an aromatised version where herbs and spices are used and one where the cheese is dried and ripened using vegetable carbon.
|Aspect and texture:||white, very soft paste that occasionally weeps serum|
|Taste:||goaty, slightly acid|
|Serving suggestions:||Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Olives in brine. Walnut and raisin bread.|
|Milk:||full fat, raw, goat’s milk|
|Paste:||uncooked, not pressed|
|Production period:||from February/March to October|
|Fats:||40 % F-Dm|
|Producers:||small goat herder-dairies from the Valcuvia (Lombardy)|