Torta di Peghera goat milk – 250/300 gr
11,40 €
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Always cool, right to your doorstep.
Aged in our caves
Arona and Oira, since 1876
For five generations
The best Italian and international cheeses
This goat’s milk cheese is the sister of the already well-known Torta di Peghera, a cow’s milk cheese. It is a washed-rind cheese, made with a technique that gives it an exquisite centripetal maturation, which becomes increasingly intriguing with age.
Characteristics
Region
Milk Origin
Appearance
More or less creamy depending on aging
Flavor
Delicately goaty
Pairings
Medium-bodied red wines, light red wines, generally blanche-style beers
Technical specifications
| Weight | 0,300 kg |
|---|---|
| Milk | pasteurized goat's |
| Processing | artisanal |
| Cheese paste | raw, washed crust |
| Salting | dry |
| Seasoning | 1–6 months |
| Production | all year round |
| Fat | 35 Mgss |
| Weight | 250/300 gr |
| Producers | cheesemakers of the Taleggio Valley |
| Flavour Intensity | 3 |
| Occasion of Use | Cheese board, Post-meal |
| Paste Type | Blue-veined |
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