From a small farm in the heart of Piedmont region, here it comes a brand new great production of goat milk cheeses!
Feeding animals is totally controlled, in Winter, the barn, feed with alfalfa hay and chopped cereal, in Summer, the wild pasture with wild herbs and chopped cereal.
The cheese is worked with the milk in the morning in addition to the milk milked rested to the previous evening, kept at room temperature with addition of calf rennet.
The result is a very fine and delicate product, with typical aromatic scents of herbs which are fed, it can be eaten both fresh and more mature.
