Capra in foglia

Curing goat cheese wrapped in leaves of various plants, both aromatic and non-aromatic (such as chestnut, sage, vine, or maple), is an ancient and distinctive practice.
The leaves are first dried and washed with white vinegar to ensure their purity, then carefully wrapped around the goat cheese and secured with a tie.
Inside the leafy casing, the goat cheese undergoes less dehydration, thus maintaining greater tenderness while developing a more pronounced and complex flavor.