Lingotto di capra a latte crudo
A product characterized by great craftsmanship, born as an evolution of the classic Piedmontese goat’s milk robiola. The production area is lower Piedmont, where the animals are fed exclusively on pasture. Depending on the aging process, there is a fresh version and a more refined version (made in the cellars of Arona, following the Guffanti Protocol).
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Characteristics
Region
Milk Origin
Appearance
soft, more or less compact depending on the seasoning, whitish rind tending towards brown with seasoning
Taste
delicate and acidulous in the fresh version, more intense and decisive in the aged ones
Pairings
fruity white wines for the young version, full-bodied reds for the aged ones, flower jellies
Technical specifications
| Milk Types | Goat |
|---|---|
| Milk | goat cheese, raw, whole milk |
| Processing | artisanal |
| Cheese paste | raw |
| Salting | dry |
| Seasoning | minimum 20 days |
| Production | March-September |
| Fat | 40% Mgss |
| Weight | 1-2 kg |
| Dimensions | length 25 cm, h 3-7 |
| Producers | Breeder and cheesemaker from the upper Bormida Valley |
| Whole Cheese Code | 0911612 (fresh) – 0911613 (aged) |
| Cutted Cheese Code | n/a |
