Maturing: Ripened

Barbera Cravot

Cheese made from milk of Piedmontese goats from rennet-type processing. Its characteristic is its particularly compact paste, which is the result of a particular method of processing but also of a rather long maturation period. The colour of the rind is the result of further maturation in Barbera D.O.C. wine. The resulting taste [...]

Honey goat’s caciotta

Cheese made from milk of Piedmontese goats from rennet-type processing. The paste is elastic and pleasantly soft with a thin rind of an intense colour. The taste is light, delicate, but retains all the notes and flavours of the milk. Organic chestnut honey is added during processing, thanks to [...]

Capra Blue

Typical of the Piedmont region, it is made from rennet-type goat’s milk. The taste depends very much on the ripening and treatment of the rind during ripening. Maturing around 40 days gives the product an elastic and soft paste, slightly speckled, flavourful but with no pungent taste.

Salvia Maria

The basic cheese is a cheese typical of the Piedmont region, called Toma, made from cow’s milk with rennet coagulation. Toma Salvia Maria has a basic maturation period of approximately 40 days, the paste is soft, with slight eyes, and the delicate and encircling taste intensifies as it matures. During processing is [...]

Tonina

Tonina is a variant of cheese typical of the Piedmont region, called Toma, made from cow’s milk with rennet coagulation. The paste is elastic with light, very soft eyes. The taste is delicate, sweet, but intensifies with the days of maturation.

Toma di Capra

Typical of the Piedmont region, it is made from rennet-type goat’s milk. The taste depends very much on the ripening and treatment of the rind during ripening. Maturing around 40 days gives the product an elastic and soft paste, slightly speckled, flavourful but with no pungent taste.

Cravot

Cheese made from milk of Piedmontese goats from rennet-type processing. Its characteristic is its particularly compact, crumbly paste, which is the result of a particular method of processing, but also of a rather long maturation period. The resulting taste is fairly intense but well-balanced, typical of ripened cheese.

Granules

Cheese made from Piedmontese goat’s milk. Cooked cheese, which requires careful processing and long maturation to obtain its finely grained structure with a flavourful taste. When tasted at short maturing, its texture is still elastic with a taste that is tasty but uniform, when the texture tends to [...] as the cheese matures.

The Pecora

Cheese made from only sheep’s milk, compact paste, smooth rind and straw colour. Even in the case of longer maturing, the taste remains medium sweet with strong notes of fresh milk as a aftertaste.