Caprino fresco prato fiorito

Fresh artisan goat’s cheese made with acidic coagulation and aromatised with various kinds of perfumed herbs such as: red basil leaves, chive flowers and leaves, wild fennel leaves, rose petals, catmint and dandelion flowers as well as sliced shallots.

Organoleptic characteristics

Aspect and texture
soft but fairly firm, white paste
Taste
goaty, slightly acidic with the aroma from the herbs in which it is coated
Serving suggestions
Fruity white wines, lagers. Marmalade, marrow and ginger 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 – 200 gr
Dimensions
10 cm diameter, h. 3-4 cm
Producers
small goat herder-dairies in Piedmont and Lombardy
Codice forma
n.d.
Codice tagliato
n.d.

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