Formaggi

Misto Capra Pecora

Misto Capra Pecora

MILK:
50% Sheep milk, 50% Goat milk,
TIPOLOGY:
Aged c aciotta
CERTIFICATE OF QUALITY:
Organic
AGEING:
4 - 8 months depending on the size
WEIGHT:
1,5 kg - 6 kg
DIMENSION:
18 x 9 cm – round shape
PRODUCTION:
From March to November

Processing characteristics

The processing is result of long and complex craftsmanship, a simple cheese for and intense taste. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a rice grain. Following the serum is separated and is given the form to cheese. After giving form to the cheese and a quick stewing, the form reaches a pH of 4.8 and is put into the cell at 13 ° C with 80% humidity. It is ripened for minimum 4 to 8 months.

Visual inspection:

The skin is dark yellow. As a preservative, we use organic tomato sauce and organic olive oil. The dough is compact and has white or ivory color. When cut the cheese is firm and slightly crumbly with a thin rind of slightly darker color of the dough.

Olfactory

Intense floral notes that are perceptible accompanied by scents typical of most plant pasture.

Taste

In the mouth it is delicate and elegant, a balanced taste between the strong personality of sheep's milk and the delicacy and finesse of goat's milk. Light spicy note.

Matching

Per eleganza e raffinatezza è perfetto con il vino Parrina Rosso Riserva D.O.C ma anche accompagnato da miele e confetture Parrina.

Optimal conservation

For elegance and sophistication is perfect with a glass of Parrina Rosso Riserva D.O.C but also accompanied by Parrina’s honey and jams.

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