Valcuvia Fresh Goat’s Cheese

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. It is typically produced in the alpine and pre-alpine areas lying between Piedmont and Lombardy.  This method does not require the consistent removal of the serum and, as a consequence, the product must be consumed quickly.
There is also an aromatised version where herbs and spices are used and one where the cheese is dried and ripened using vegetable carbon.
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. It is typically produced in the alpine and pre-alpine areas lying between Piedmont and Lombardy.  This method does not require the consistent removal of the serum and, as a consequence, the product must be consumed quickly.

There is also an aromatised version where herbs and spices are used and one where the cheese is dried and ripened using vegetable carbon.

Organoleptic characteristics

Aspect and texture
white, very soft paste that occasionally weeps serum
Taste
goaty, slightly acid
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Olives in brine. Walnut and 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 the Valcuvia (Lombardy)
Codice forma
n.d.
Codice tagliato
n.d.

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