Caprotto

Cheese obtained from the rennet coagulation of Piedmont goat’s milk. It has a soft texture, slightly touched and tends to become more creamy. The careful maturing process favours the development of a light layer of penicillium candidum throughout the surface. The taste is delicate, wrapping, characterised by the right balance between the taste of the paste and the particular note given by the noble moulds of the rind.