Capra Mora di Canteuria

A typical, pure goat, Piedmont cheese to be eaten after a brief period of ripening and after the passage from the condition of ‘fresh’ cheese to ‘shrivelled’.  It is produced in two different versions: a natural white version and a ‘dark’ one where the cheese is coated with vegetable carbon.

Organoleptic characteristics

Aspect and texture
compact, soft, yellow paste
Taste
intense with distinctive traces of goat
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Walnut or raisin bread

Technical characteristics

Milk
full fat, raw goat’s milk
Production method
artisan
Paste
uncooked
Salting
dry
Ripening
at least 15 days
Production period
pring - autumn
Fats
40 % F-Dm
Weight
0.2 -0.3 kg
Dimensions
3-4 cm diameter, h. 10-12 cm
Producers
small breeders-dairies from Monferrato (Piedmont)
Codice forma
n.d.
Codice tagliato
n.d.

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