Formaggi

Caprino Penicillium

Caprino Penicillium

MILK:
100% Goat milk
TIPOLOGY:
Fresh cheese
CERTIFICATE OF QUALITY:
Organic
AGEING:
15 days WEIGHT: 150 gr
DIMENSION:
9 x 6 cm - cylindrical shape
PRODUCTION:
From March to November

Processing characteristics

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 then is added to the noble mold Penicillium Candidum. After a further 4 days the moulds starts to grow on the cheese skin.

Visual inspection:

Rough white surface with the presence of mold Penicillium Candidum, white dough.

Olfactory

The smell is very intense with a hint of mould.

Taste

The flavor is acidic at the beginning and distinct at the end; perceptions in the mouth are rich and intense, it has a persistent aftertaste. The paste has a hint of white mold is soft and creamy and enhances its flavor every day.

Matching

It is an elegant, strong and intense cheese. Perfect with a sparkling wine as Parrina’s Bricconcello. It goes very well with Parrina’s jams and honey.

Optimal conservation

The cheese should be kept in a ventilated refrigerator at 4 °C.

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