Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
This cheese then undergoes a maturing process of at least two months in curing cellars. Ideally, it should be consumed within one year.
It has a somewhat strong taste, thanks to the natural bacteria the goat milk, although very refined and pleasant on the palate.
Hard cheese ewe's milk. Appearance: no rind - dirty white interior, Aroma: earthy - tuff, Flavour: intense - extravagant, Consistency: dry, Maturation: 6 months in pits
>> dettaglio
BERNARDI-Speck - die Zeit zur Reife ist es uns wert!
Ham bacon butchery Hell, finest, fragrantly, spicy smoking bacon speck.
Il Frastuchino with pistachios approx. 1.0 kg. - Rocca Toscana Formaggi
It has a full flavour with just a dash of sweetness and a light yet original hint of walnut
