Talè

A Sicilian cheese, then, raw paste, soft, perfume and muffati cellar and an intense flavor that increases significantly, along with the cremificazione, as it matures, it is interesting for the early availability during the winter season when other goat breeds reared more to the north are still involved in the parties. It's a goat cheese with a great personality because it is able to convey with great elegance and scents of the Mediterranean Sicily.

Origin: Sicily
Type of farming: pasture with the inclusion of field beans, barley, hay, wheat and oats.
Characteristics: Cheese made from pasteurized raw milk. rennet coagulation. Soft paste with slight holes. low cholesterol. Also indicated for cow cheese intolerance.
Ingredients: Girgentana goat's milk, sea salt, veal rennet, lactic ferments.
Shape: Square, straight heel, with grooves on the surface.
Smell and taste: Sweet taste, even more intense with age. Light notes of dried fruit and hay. Any proteolysis.
Allergens: lactose. Manufactured in a factory that uses Dried Fruit.
Weight: about 550-650g
Bark: Thin, from white to yellow, turning orange with age. Possible presence of Penicillum mold on the surface.
Possible uses: As a starter or side dish, with vegetable and meat gratin and for the preparation of many other recipes.
Packing: plant paper.
Storage: In the refrigerator at a temperature of +8°/+10° In unopened packaging 60 days