Maturing: Fresh

Sheep’s palette

Cheese obtained from rennet coagulation of sheep’s milk from Piedmont. It has an initially compact texture that tends to become creamer away from the outside until it reaches the heart of the product. The careful maturing process favours the development of a light layer of penicillium candidum throughout the surface. The taste is delicate, [...]

Robiole three milk

Typical chalky Piedmont cheese and a slightly creamy surface covered by a thin straw yellow skin. The taste, which is slightly acidic towards the centre, becomes more round when approaching the thin layer of cream at surface level, which increases as the days of maturation progresses. This version is produced with a mixture [...]

Robiola di Capra

Typical chalky Piedmont cheese and a slightly creamy surface covered by a thin straw yellow skin. The taste, which is slightly acidic towards the centre, becomes more round as it approaches the thin layer of cream at surface level, which tends to increase as maturing progresses. The two flavours love pleasantly for [...]

Fresh Capra alle herbs

Cheese obtained from lactic coagulation through slow processing lasting between 24 and 40 hours. Then pressed into cloth to achieve the right firmness, the process is formed and flavoured. Processing gives the product a pasty, spreadable texture that is easily loamable for use in various preparations. The taste is light, [...]

Fresh cow (Tumin)

Cheese 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. It is the typical Piedmont tomino excellent conditioned with oil or accompanied by a green sauce or a red baghetto.

Ricotta

Our ricotta is obtained from cow’s milk whey obtained from cheese processing and a small addition of fresh milk. The taste is delicate with a long-lasting aroma of milk. The processing shall be carried out in a modotal manner which must comply with the natural acidifying stages of the whey in such a way that the addition of [...] does not have to be used.

Robiolina cremosa

Cheese obtained from lactic coagulation through slow processing lasting between 24 and 40 hours. It is then pulled into cloth and pressed to reach the right firmness and then amalgamated into cream. Processing gives the product a pasty, spreadable texture, which can be easily amalgamated so that it can be used in various preparations. On [...]

Capra stracchino

Fresh cheese made from Piedmont’s milk alone by rennet clotting. It has just been produced with a smooth and homogeneous texture, which when matured tends to become creamy from the inside of the product. The taste is fresh and light typical of the stracchino, slightly enriched by the characteristic notes of the goat’s milk.

Fresh Capra

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 several [...]