Extra-matured goat milk cheese, brined washed for 60 days and then cave-aged for 10 months

Pure goat cheese, can also be defined as an intruder, in our assortment of sheep’s milk cheese, there is a cheese made only from goat’s milk, but the characteristic is that this cheese is made in the usual system of sheep’s milk cheese, over the years we have always improved until it reaches various coveted awards, in many national and international competitions:

At the National Competition All’ombra della Madonnina, (the only competition in Italy that rewards cheeses made exclusively from goat’s milk) in 2016 we won the Quality Award, in 2017 and 2024 the Superior Quality Award and in 2018 the Excellence Plate.

At the World Cheese Awards silver medal in 2015-2016 and the Bronze Medal in 2018-2019.

Gold Medal at the San Lucio Trophy 2016 as the best aged goat’s cheese.

At the Concours International de Lyon 2024 it obtained the Gold medal.

The milk after being pasteurized, is brought to 36 ° C, added calf rennet and selected cultures, after about 30 minutes the curd is broken into grain size of corn, and since it is a raw paste, immediately placed the curd in the molds. The salting takes place in brine, immediately after it is taken to our rooms of first maturation for the first 60 days, and then finish the part of aging in the caves for another 10 months.

CONTAINS EGG