Capra a caglio vegetale (vegetal rennet)

A brand new cheese for summer 2022: goat cheese with vegetable rennet. Soft and delicate fresh cheese made from whole goat's milk.The production area is in the municipalities of the Lucania hinterland where indigenous goats are found, facciute and murscenare, which produce a milk from which a cheese rich in suggestions is made. Produced according to tradition, with the addition of vegetable rennet from thorny thistle (cynara cardunculus) by grazing goats that have always had their natural habitat in the so-called marginal areas of Basilicata, and it is here that the cheesemaker has been producing cheese for generations.

 

Organoleptic characteristics

Aspect and texture
Straw-yellow rind with typical streaks . Elastic, soluble, pearly-white paste, slightly straw-coloured when mature, with rare eye formation.
Taste
Typical fruity goat's milk of bitter almond of apricot seed cold spice.
Serving suggestions
Light red wines, fresh dry white wines with a good bouquet. Sparkling red wines. In the kitchen in salads with olives gherkins and with stuffed cherry tomatoes. Orange honey. Rye bread.

Technical characteristics

Milk
goat's milk, pasteurized
Production method
artisanal
Paste
uncooked, unpressed
Salting
dry
Ripening
15 days minimum
Production period
spring - summer
Fats
27%-29% Mgss (fresh); 30%-35% Mgss (aged)
Weight
about 1 kg
Dimensions
diameter 15 cm about
Producers
Farmer in Basilicata
Whole cheese code
2200020
Cutted cheese code
N/D

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