Semi-mature goat cheese. Minimum cure period of 45 days. Vacuum packed.
Cheese elaborated with pasteurized goat milk. The colour of the dough is white-yellowish. The flavour is soft with a touch of aromatic herbs. The texture is soft and creamy. It has a predominant smell of aromatic herbs joined by a butter and olive oil touch. It shows brief persistence in mouth. The rind is treated with extra virgin olive oil. The average cure is about 60 days.
Awared with SUPER GOLD in WORLD CHEESE AWARD 2019 contest held in Bergamo (Italy)