Maturing: Fresh

Ricotta di Capra

Typical ricotta obtained from whey from previous processing (goat cheese only) and a small addition of goat’s milk to give it greater creamity. The product is obtained by careful and studied processing, without the addition of salts and/or dirt acids, solely through the combination of acidity and temperature. The taste is [...]

First Sale of Capra

Fresh cheese made from Piedmont’s milk alone by rennet clotting. It is the fresh cheese for excellence, obtained only by curdling the very fresh milk. For this reason, it maintains a sweet taste, a firm texture, but not acidic. Its delicate taste encapsulates all the notes of the fresh milk.