Erborinato di capra
A goat’s milk interpretation of the classic blue-veined cow’s milk cheese.
Its small size optimizes its blue veining, obtained by inoculating it with Penicillium roqueforti.
Goat’s milk imparts an intense flavor that harmonizes perfectly with the bold aromas of penicillium. The maturation process maximizes the goaty and vegetal notes already naturally present in the fresher versions.
Download product sheetCharacteristics
Region
Milk Origin
Appearance
Compact ivory paste, with moderately diffuse bluish veining
Taste
Strong, intense, with goaty notes and marked notes of penicillium
Pairings
Full-bodied and aged red wines, sweet and fortified wines. Spicy fruit mustard, red onion jam. Rye bread, polenta.
Technical specifications
| Milk | goat cheese, raw, whole milk |
|---|---|
| Processing | artisanal |
| Cheese paste | blue cheese, raw, unpressed |
| Salting | dry |
| Seasoning | minimum 90 days |
| Production | March-October |
| Fat | 40% Mgss |
| Weight | 2-3 kg |
| Diameter | diameter 20 cm, h. 15 |
| Producers | cheesemakers from the Cuneo area |
| Whole Cheese Code | 98GER14 |
| Cutted Cheese Code | 98GER15 |
