Capra fresca piemontese aromatizzata

A variety of spices and herbs have traditionally been used to both preserve and add flavour to fresh goat cheeses. Flakes of black truffles can also be used, depending on individual tastes and what the seasons can offer… Vegetable carbon powder can also be used to dry and aromatize fresh goat’s cheese.

Organoleptic characteristics

Aspect and texture
white, soft but firm paste
Taste
goaty, slightly acid and with the flavours of the added aromas
Serving suggestions
Fruity white wines, lagers. Marmalade, chilli pepper preserve. Fresh fruit, walnut or raisin bread.

Technical characteristics

Milk
full fat, raw, goat’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
none
Production period
from February/March to October
Fats
40 % F-Dm
Weight
100 – 150 gr
Dimensions
variable
Producers
small goatherd-dairies from Piedmont (Langhe area)
Codice forma
n.d.
Codice tagliato
n.d.

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