CHEESES

The milk produced by our goats during the lactation months is transformed in a small on-farm dairy, where we produce cheeses of various types. The milk is worked raw, without any heat treatment, in order to preserve as much as possible the nutritional properties and organoleptic characteristics of the raw material. To make our cheeses we use both Italian and French cheesemaking traditions. We produce lactic-coagulation cheeses, both fresh and aged, bloomy-rind cheeses, and rennet-coagulation cheeses with a firmer or softer paste.

Fresh goat cheese

Raw-milk goat robiola. Produced with lactic coagulation, following the French method. For this cheese we use our own whey starter, produced from our milk. This technique uses native lactic bacteria naturally present in the milk, which give the product its unique character. Creamy texture and tangy, aromatic flavour.

Lo stracchinato

Raw-milk goat cheese made with rennet coagulation. Soft, creamy paste with a tangy flavour reminiscent of stracchino. Best consumed fresh.

Semi-aged toma

Semi-hard raw-milk goat toma with rennet coagulation, aged for a minimum of 60 days. Compact paste, sweet and delicate flavour.

Caprembert

Raw-milk goat cheese. Lactic-rennet coagulation similar to the camembert method. Edible white rind due to the blooming of Penicillum Candidum. Soft paste with a creamy under-rind, intense flavour with slightly bitter notes.

Cenerino

Goat robiola aged for about 1 month, covered with a light layer of vegetable charcoal. The paste is soft and the rind is edible.