Formaggio Nonno Gino
Pasteurized milk cheese from Camosciata delle Alpi goats. Semi-hard cheese with short seasoning and pale yellow color. The taste is persistent with sweet and slightly goat hint.
Goat caciotta in hay
Pasteurized goat’s milk cheese. The rind is thin, covered with natural hay. The color of the paste ivory and compact. The taste is milky, buttery, round, smooth, dolce with hints of grass and flowers. The aftertaste is round, dolce with hints of cellar and forest.
Goat cheese with Prosecco
Nutrition declaration: Energy: Fat: of which saturates: Carbohydrate: of which sugars: Protein: Salt: Ingredients: Origin: Storage conditions: Allergens: The product is suitable
Goat cheese with walnut leaves
Cheese of pasteurized goat’s milk. The crust is fairly thin and covered with walnut leaves, the paste is compact, with no eyes, white-ivory in color. Slightly sapid, sweet with a slight hay note that makes it appealing.
Goat’s milk capra treated with pepper and oil
An inspiring cheese gently treated with carefully selected perfumed Extra Virgin Olive Oil and scented with Black Tellicherry Pepper coming from Vietnam.
Organic goat’s milk cheese drunken with traminer wine
One of the most interesting and award winning Italian cheeses; a drunken cheese made with organic goat’s milk coming from the North of Italy, treated with organic Traminer grapes from Trentino Alto Adige: it reveals a delicate and scented aroma.
Pienza caciottona capra fieno
This is a cheese matured in natural organic hay coming from the same farms that supply us with organic goat’s milk, in Belluno province, north of Italy. Hay gives a natural earthy character to cheese. In the past, hay was used to cover the cheese which had been produced so that the cheesemaker could keep his property secretly hidden and away from his neighbour’s eyesight.