Formaggi di capra a latte crudo

From a small farm in the heart of Piedmont region, here it comes a brand new great production of goat milk cheeses!

Feeding animals is totally controlled, in Winter, the barn, feed with alfalfa hay and chopped cereal, in Summer, the wild pasture with wild herbs and chopped cereal.
The cheese is worked with the milk in the morning in addition to the milk milked rested to the previous evening, kept at room temperature with addition of calf rennet.
The result is a very fine and delicate product, with typical aromatic scents of herbs which are fed, it can be eaten both fresh and more mature.

Organoleptic characteristics

Aspect and texture
soft compact paste. It has a milky white color. Crust: "skin" of geotricum
Taste
delicate, slightly sour
Serving suggestions
fruity white wines, lagers. Orange marmalade, pumpkin jam and ginger. Walnut bread or grapes

Technical characteristics

Milk
goat, whole, raw milk
Production method
artisanal
Paste
uncooked
Salting
dry
Ripening
minumun 5 days
Production period
since April to October
Fats
55% Mgss
Weight
according to the differents sizes from 80 grs to 900 grms
Dimensions
according the differents sizes
Producers
cheesemaker of Cuneo area
Codice forma
0911611 dama nera, 0911610 dama bianca, 09 11605 tomino, 39 00049 rocchino, 09 11600 tuma, 09 11612 lingotto
Codice tagliato
n.d.

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