Toma di capra Anzaschina

Table cheese with raw dough, white, moderately blue, with a soft-creamy consistency.

The cheese is produced by a small farmer in Valle Anzasca (North of Piedmont), on the Monte Rosa's valley.

Organoleptic characteristics

Aspect and texture
white paste, shlightly blue venied, no holes. Orange-pink rind.
Taste
Intense, with light notes of stables and delicate hints of penicillus
Serving suggestions
Full-bodied and aged red wines, sweet and fortified wines. Blueberry jam and red fruits. Rye bread, polenta

Technical characteristics

Milk
goat, pasteurised
Production method
artisanal
Paste
raw
Salting
Dry
Ripening
50-60 days
Production period
seasonal, from March to October
Fats
35% Mgss
Weight
2,5 - 3 kg
Dimensions
D 14 cm, H 12-13 cm
Producers
farmer from Valle Anzasca
Codice forma
3600203
Codice tagliato
-

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