Capra fresca piemontese al tartufo

A conservation purposes as well as flavoring fresh goat was always strewn with various kinds of spices and herbs, or with black truffle, depending on your taste and what you can offer the season ... To dry and flavoring goat you can also use also the vegetable coal dust.

Organoleptic characteristics

Aspect and texture
white paste, soft but firm
Taste
sligthly acid, with the taste of differents aromas added
Serving suggestions
fruity white wines, lagers beers. Fresh fruit, walnut or raisin bread

Technical characteristics

Milk
pasteurized, full fat goat milk
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
absent
Production period
all over the year
Fats
fdm 40%
Weight
about 100/150 grams
Dimensions
variable
Producers
little farmes of Langhe Area
Codice forma
n.d.
Codice tagliato
n.d.

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