Goat’s milk capra treated with walnut leaves

A particular cheese finished with aromatic walnut leaves on the surface, following an ancient tradition. Such method, which was common in ancient times, enabled to protect the cheese during long journeys and during the ageing period, thanks to the tannin properties of walnut leaves that prevent the rind to develop moulds.

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Description

INGREDIENTS

Goat's MILK, salt, rennet, finished with walnut leaves on the surface (non edible)

ALLERGENS

MILK

THE MILK

Area di Produzione: North of Italy
Tipologia: goat
Trattamento: pasteurised

FEATURES

Crosta: slightly wrinkled, covered by walnut leaves
Pasta: ivory in colour, bright, compact and dry yet melting on the palate
Profumo: delicate fragrance of goat's milk and essential oils given by the walnut leaves
Sapore: sapid, slightly sweet, with delicate acidic notes, as well as slightly spicy
Stagionatura: 3 - 7 months

TASTINGS & OTHER NOTES

Very peculiar as for the harmonious encounter between the essential oils of the walnut leaves and the enjoyable spicy notes of the cheese and of the goat's milk scent

PRIZES

World Cheese Award 2013: MEDAGLIA D'ARGENTO

RECIPES

Grated on Risotto, grated over pasta dishes with creamy sauces, or else to be tasted pure as it is on a cheese platter

WINES & CO.

Red wine Colli di Conegliano

NUTRITIONAL VALUES

Chemical characteristics and average nutritional values per 100g of product

ENERGIA (Kcal)
ENERGIA (KJ)
GRASSI totali (g)
di cui acidi grassi saturi (g)
397
1646
31.5
23.5
CARBOIDRATI (g)
di cui zuccheri (g)
PROTEINE (g)
SALE (g)
1.06
0.1
27
2.2

TECHNICAL FEATURES

peso (Kg)
diametro (cm)
scalzo (cm)
confezione
2.5
18
7.5
Vacuum-packed
temp. conserv. (°C)
shelf life (gg)
pezzi/scatola
+4
180
2