Goat cheese from round, cylindrical, about 300 g, obtained by lactic coagulation. The texture is soft, low odor from ircino, with a fresh taste, delicate butter and floral essences, with the progress of aging, edible molds are formed on the surface and the dough is enriched with a hint of undergrowth, and indeed these molds add completeness and complexity to the flavor.
Characteristics: Coagulation takes place without the addition of rennet. Lactic acid coagulation
Type of farming: Pasture with integration of broad beans, barley, hay, wheat and oats.
Ingredients: Girgentana goat's milk sea salt Round shape, straight heel
Ways to use: In the preparation of particular recipes. For those who do not want, due to health problems or ethical choices, to use cheeses with animal rennet.
Crust: Yellow, thin, with aging it turns gray with the possible presence of penicillum molds on the surface.
Conservation: In the fridge at a temperature of +4/+8°.
Sensations: Sweet and intense flavour, with light notes of butter and ricotta. With ageing, it takes on greater spiciness. Spicy, sometimes bitterish aftertaste.