Fresh Capra alle herbs

Cheese obtained from lactic coagulation through slow processing lasting between 24 and 40 hours.

Then drained into canvas and pressed to achieve the right compactness, it is formed and flavoured

Processing gives the product a pasty, spreadable texture, which can be easily amalgamated so that it can be used in various preparations. The taste is light, fresh and slightly acidic, with the characteristic notes given by the goat’s milk, with no exaggerated taste.

The cheese is then covered on the surface with a slight layer of aromatic herbs (basil, marjoram, rosemary, thyme) that are well adapted to the taste of the cheese, to which they donate a particular and characteristic freshness.