Capra fresca piemontese
This acid-fermented goat’s cheese is distinguished by a process that eliminates animal rennet.
The cheese is made by allowing the milk to naturally acidify and then draining the liquid.
This process does not require significant whey removal, making the product ideal for quick consumption.
Characteristics
Region
Milk Origin
Appearance
white paste, very soft, sometimes dripping with whey
Taste
hircine, slightly acidic
Pairings
Fruity white wines, light beers. Orange marmalade, pumpkin and ginger jam. Fresh fruit. Pickled olives. Walnut or grape bread.
Technical specifications
| Milk | cow's milk, goat cheese, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | raw, unpressed |
| Salting | dry |
| Seasoning | absent |
| Production | from February-March to October |
| Fat | 40% Mgss |
| Weight | 100-150 g |
| Diameter | variable |
| Producers | small breeders and cheesemakers of the Langhe |
| Whole Cheese Code | 5900007 – 0909467 |
