100% Goat milk
CERTIFICATE OF QUALITY:
80-100 gr - single package 250 gr
2 or 6 tomino 9 x 6 cm or 5 little rolls
From March to November
Goat's milk contains little protein, low in fat and weak structure. The typical processing of this milk is the acid coagulation: the curd is formed by bacteria that acidify the milk and make precipitate proteins. This type of processing requires long times: the inoculated milk rests for 24 hours, after a further 24 hours the curd is put into moulds and left to drain for at least one day, then the dough is ready to be eaten natural or with the addition of flavor enhancers.
This is a fresh product, and must be consumed fresh for the optimum experience. You can find it in its natural state, or with the addition of flavor enhancers: coal plant, chilli, sesame, chives, basil, or black pepper.
The milky feelings are very strong, with notes barely perceptible and very delicate, typical of goat.
Has a fresh taste; texturally a soft paste. Milky sensations are prevalent. The typical taste of goat is barely perceptible. All products made with goat milk are highly digestible, as a result of low blood-fat in the milk.
We recommend combining it with Parrina Bianco D.O.C white wine due to its freshness and fineness.
The cheese should be kept in ventilated refrigerator at 4°C.Download PDF