Capra in foglia
The practice of ripening goat’s cheeses in the leaves of various aromatic and other plants (chestnut, sage, vine, maple etc.) is very old and very specialized.
The leaves are first dried and washed with white vinegar to remove all impurities and the cheese is subsequently wrapped and tied up inside them.
The cheese undergoes a slight dehydration as it ripens within this wrapping and, consequently, remains softer but with a more distinctive flavour.
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: Goat
Aspect and texture: ivory-white, soft paste that often melts under the rind
Taste: goaty, slightly acidic with aromas passed from the leaves used for ripening.
Serving suggestions: Fruity white and red wines. Marmalade, marrow and ginger preserve. 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:
- 40 Days