Capra in foglia

The practice of ripening goat’s cheeses in the leaves of various aromatic and other plants (chestnut, sage, vine, maple etc.) is very old and very specialised.  The leaves are first dried and washed with white vinegar to remove all impurities and the cheese is subsequently wrapped and tied up inside them.  The cheese undergoes a slight dehydration as it ripens within this wrapping and, consequently, remains softer but with a more distinctive flavour.

Organoleptic characteristics

Aspect and texture
ivory-white, soft paste that often melts under the rind
Taste
goaty, slightly acidic with aromas passed from the leaves used for ripening
Serving suggestions
Fruity white and red wines. Marmalade, marrow and ginger preserve. Walnut or raisin bread.

Technical characteristics

Milk
full fat, raw, goat’s milk
Production method
artisan
Paste
uncooked, not pressed
Salting
dry
Ripening
variable
Production period
from February/March to October
Fats
40 % F-Dm
Weight
100-150 gr
Dimensions
variable
Producers
small goat dairies in Piedmont
Whole cheese code
n.d.
Cutted cheese code
n.d.

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