Lingotto

A very new product, born as an evolution of the classic Piedmontese goat's robiole. The production area is that of the lower Piedmont, where the animals are fed exclusively grazing. Depending on the seasoning, a fresh version and a more refined version can be distinguished (in the cellars of Arona, following the Guffanti Protocol).

Organoleptic characteristics

Aspect and texture
soft, more or less compact depending on the seasoning, whitish crust tending to brown with maturing
Taste
delicate and acidulous in the fresh version, more intense and decided in the seasoned ones
Serving suggestions
fruity white wines for the young version, full-bodied reds for seasoned, flowery jellies

Technical characteristics

Milk
goat, whole, raw
Production method
Artisanal
Paste
raw paste
Salting
Dry
Ripening
20 days minimum
Production period
March-September
Fats
40% Mgss
Weight
about 0,8 to 1,5 kg
Dimensions
l 25 cm, h 3 to 7 cm
Producers
Farmers from Langhe area
Codice forma
0911612 (fresco) - 0911613 (affinato)
Codice tagliato
N/A

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