Caprino biellese naturale / cenere

This cheese is exclusively made with raw Saanen goat milk according to the respect of all natural ferments, yeats and moulds present  in producer milking barn.

The acidification is done at room temperature and the coagulation lasts for 24 hours. Drying out the whey in the forms and salting. After that ash can be spread.

Organoleptic characteristics

Aspect and texture
light yellow paste, compact, soft. White milk color. Rind: geotricum skin
Taste
delicate, slight acid
Serving suggestions
fruity white wines, lager beers. Orange jam, ginger and pumpkin jam. Walnut or raisin bread

Technical characteristics

Milk
fullfat raw goat milk
Production method
artisanal
Paste
uncooked
Salting
dry
Ripening
minimum 30 days
Production period
all over the year
Fats
fdm 55%
Weight
about 300 gr
Dimensions
diameter 8/10 cm, h. 4
Producers
farmer of Biella Area
Codice forma
3900001 tronchetto, 3900002 robiola, 3900007 pyramid
Codice tagliato
n.d.

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