It is the classic goat obtained from lactic coagulation through slow processing lasting between 24 and 40 hours. Then pressed into canvas to reach the right compactness is formed as necessary. 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.
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