"Cappello del mago" cheese

€37.40

Cylindrical goat cheese with a chalky paste and a wrinkled rind.

The particular processing and manual salting create a white paste and a persistent, delicate taste that gradually intensifies.

Maturation: 6/8 months in a natural cave at 1100 meters

Cappello del mago - Traditional Piedmontese goat cheese

INGREDIENTS: Thermized goat's MILK, salt and rennet

Awards: Goat's Millet in the World "Cremona 2008"

Data sheet

Production italian region
Piemonte
Type of milk
Goat milk
Curing time
Long curing (over 180 days)
Milk processing
Thermised milk
Other features
Cave-aged cheeses
Mountain pasture cheeses

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