Capra fresca piemontese
An acidic fermented goat’s cheese produced, therefore, with animal rennet without allowing for the natural acidification of the milk and draining off the liquid.
This method does not require the consistent removal of the serum and, as a consequence, the product must be consumed quickly.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Piemonte
Type of milk: Cow and Goat
Aspect and texture: white, very soft paste that occasionally weeps serum
Taste: goaty, slightly acidic
Serving suggestions: Fruity white wines, lagers. Marmalade, marrow and ginger preserve. Fresh fruit. Olives in brine. Walnut or raisin bread.
Milk: full fat, raw, goat’s milk
Production method: artisan
Paste: uncooked, not pressed
Production period: from February/March to October
Fats: 40 % F-Dm
Weight: 100-150 gr
- Shelf Life:
- 30 Days