Matured Girgentana goat cheese

Matured goat's cheese from organic Girgentana goat's milk

Sicilian goat's cheese of ancient origin, raw paste, obtained from organic Girgentana goat's milk. The Girgentana breed has become a Slow Food Presidium with the aim of preserving this rare, endangered goat species and the products derived from it, from milk to cheese. Goat's milk is much more valuable and richer than cow's milk, especially due to the percentage of fat and casein. The fatty acids present (caproic, caprylic, capronic) give the cheese a characteristic smell and flavour, initially acidic and then herbaceous, pleasant on the palate. In addition to its nutritional properties, goat's milk is sought after because it is a highly digestible milk.

The caciotta obtained with this precious goat's milk is a cheese with a yellowish-white rind and a rough surface due to caging. The paste is compact and soft with notable plasticity, white or straw-yellow in color with slight holes. The taste is savory and intense. Delicious table cheese, excellent as an aperitif accompanied by cured meats.

Salting: Dry, repeated 2-3 times. Air dry for 1-2 days

Maturation: max 20-25 days, in caves or in air-conditioned rooms

Ingredients: Fresh whole goat's milk* (*from organic farming), salt, rennet

Storage: in the fridge at +1/4°C

Nutritional information (average values per 100g of product)

Energy value: 352 Kcal (1461 kJ)

Fat: 28 g of which saturated 14 g

Carbohydrates: 1.5 g of which sugars 1.5 g

Protein: 24 g

Salt: 0.3 g