100% Goat milk
CERTIFICATE OF QUALITY:
15 days WEIGHT: 150 gr
9 x 6 cm - cylindrical shape
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 then is added to the noble mold Penicillium Candidum. After a further 4 days the moulds starts to grow on the cheese skin.
Rough white surface with the presence of mold Penicillium Candidum, white dough.
The smell is very intense with a hint of mould.
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.
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.
The cheese should be kept in a ventilated refrigerator at 4 °C.Download PDF