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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" 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
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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