Caprella

Cheese obtained from the rennet coagulation of Piedmont goat’s milk. Its texture is really special because as the curing process progresses, the paste at the heart remains firm, almost crumbly, becoming more elastic and tasty from the ‘under skin’. The careful maturing process also favours the development of a light layer of penicillium candidum throughout the surface. The taste is the result of two different sensations: a fresh and more delicate taste at the heart, in a more intense and aromatic taste than the outside.