Cremificato verde di capra

Product of recent origin, even if the production technique is analogous to that of more famous the Italian erborinato cheese Gorgonzola, that it is born in the same zones: the milk used in this case are the goat one, more aromatic and than “various structure” compared to the vaccine, allows the creation of a product from the completely peculiar characteristics.

Organoleptic characteristics

Aspect and texture
smooth, yellow paste with moderately widespread blue marbling
Taste
strong and intense with slight traces of stable and more distinctive notes of penicillin
Serving suggestions
full bodied, aged, red wines, sweet and liqueur wines. Hot Italian fruit chutney, red onion preserve. Rye bread and polenta

Technical characteristics

Milk
goat, full fat, pasteurized
Production method
artisanal
Paste
raw, not pressed
Salting
dry
Ripening
80 days
Production period
all the year
Fats
48% MGSS
Weight
10-12 kg
Dimensions
diameter 25-30 cm, h. 30-35
Producers
dairies of Novara (Piedmont) district
Codice forma
n.d.
Codice tagliato
n.d.

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