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.
The paste is soft, with a low odor, with a fresh, delicate taste of butter and floral essences; as the seasoning proceeds, edible molds form on the surface and the pasta is enriched with a hint of undergrowth; indeed, these molds add fullness and complexity to the flavour.
Type of farming: Pasture with integration of broad beans, barley, oats, wheat, hay.
Characteristics: Soft and creamy paste, delicate fresh taste of butter and floral essences, with aging it becomes crumbly with the presence of mold on the surface and hints of hazelnut.