Capra fresca piemontese

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. This method does not require the consistent removal of the serum and, as a consequence, the product must be consumed quickly.

Organoleptic characteristics

Aspect and texture
white, very soft paste that occasionally weeps serum
Taste
goaty, slightly acidic
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Olives in brine. 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 goat herder-dairies from Piedmont (Langhe area)
Codice forma
n.d.
Codice tagliato
n.d.

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