Fresh goat's cheese is obtained by the acidic coagulation (without animal or vegetable rennet) of 100% pure goat's milk. The flavor is rich, with the typical slightly acidic aromas of goat's milk. Specifically, Guffanti chooses Italian products from the north (Piedmont and Lombardy) and from the south (Basilicata), regions where goat-raising has deep historical roots. Natural goat's cheese may be eaten with olive oil, salt and pepper. It can also be covered with aromatic herbs or spices, and may even be allowed to age. Fresh goat's cheese is not available in the winter months during which the nanny goat does not produce milk.