Caprino with a compact but fairly crumbly texture, white or tending to alabaster in color. Produced from March to November, when the milk contains the best organoleptic qualities, it has an enveloping odor and aroma, with hints of goat that are more intense and persistent as aging continues. Pleasant in flavor and well balanced, it gives the palate refined and unique emotions. It is often accompanied with raw or cooked vegetables but completes any dish from appetizers to main courses with personality.
Goats
Caprino Stagionato
Description
Pairings
Excellent with full-bodied white or red wines with good aromatic persistence.
Preservation
Store the cheese in a cool, dry place, or halfway in the refrigerator wrapped in vegetable paper or a cotton napkin. If the refrigerator is excessively humid, put next to the cheese a small cup with salt, so that excess moisture is absorbed by the latter.
Ingredients
Pasteurized goat's milk, salt, rennet and selected lactic ferments
Additional infos
Allergens: Milk and its derivatives
Milk: Pasteurized goat's milk
Seasoning: Medium, minimum 60 days
Type of milk Pasteurized goat's milk
Seasoning Medium, minimum 60 days
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