Capra Anzaschina Stagionata

A brand new cheese made from goat's milk (rennet coagulation) from Valle Anzasca, the result of milk from native Chamois goats.

Available fresh, semi-matured and aged in our cellars.

Organoleptic characteristics

Aspect and texture
Typical soft table cheese, with typical white crust mold
Taste
Sweet and delicate, with herbaceous scent
Serving suggestions
white wines with structure, light local reds (Croatina, Vespolina, Coste del Sesia)

Technical characteristics

Milk
goat milk, pasteurized
Production method
Artisanal
Paste
soft and elastic with small holes. Softer near the rind.
Salting
Dry
Ripening
minimum 25 days
Production period
March-October
Fats
23% Mgss
Weight
About 250-300 gr.
Dimensions
Diameter cm 10, height cm 4 about
Producers
Farmers from Valle Anzasca (Piedmont)
Codice forma
3600202

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