Cheese with a smooth, compact paste, buttery in the mouth, processed using traditional methods with the addition of selected starters. Milky white paste, silky in the mouth, aftertaste with a slight hint of goat’s milk.
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Availability date: 10/22/2020
Made using goat’s milk pasteurised at 72°C, with the addition of selected starters and fermentation, addition of rennet and coagulation – breaking of the curd and pouring in special moulds, drying and salting, then cold storage at 8°C. After 30 days it is washed by hand and dried before being left to refine with red clay to slow down seasoning and preserve the cheese’s aroma and softness.