The tradition of goat cheese is very rooted in the Piedmont where you always produces goat cheese whey. It can be eaten by itself, or with black bread, which enhances the flavor. Accompanied with honey becomes a tasty dessert.

About the Product:

• Sometimes it presents a slight hint of goat, indicating the start of the process of lipolysis . If it brought seasoning, creamy in the rind ( centripetal maturation ) buying the typical very strong flavor of goat, which sometimes recalls the overripe fruit .
• Finally in the province of Verbano Cusio Ossola an excellent goat production, in three different seasonings. Goats bred around the famous mountain resort of Macugnaga, with a natural crust flowering. A cheese from the different faces, which from soft can be transformed into full and decisive.
• Goat pasteurized cheese
• Made in Piedmont (Italy)
• Best with orange marmalade, chili jam, fresh fruit, nut bread and grapes