Capra Ginestra, an excellent example of rennet-coagulated goat's milk cheese, comes from a magical and unspoilt location, immersed in the primordial pre-alpine nature, where the upper Lake Maggiore meets the generous mountains on the Italian-Swiss border.
The animals graze freely on the meadows surrounding the farm and, when in the cowshed, feed on hay harvested in the summer.
A virtuous circle that allows, when tasting this cheese skilfully bred in the Guffanti cellars, to recognise the aromas and flavours of Val Veddasca.
