A semi-matured cheese made from the milk of goats of the Sarda breed (dappled and petite) and the white Maltese breed (largest example) reared in the wild on Monte Linas. The milk is thermised at around 50 degrees.
This is how Capra Sarda di Montagna is born, an extraordinary goat's cheese that we accompany to our cellars until the moment when it can give the best of itself in the triumph of a chain of excellence and a testimony to the true values of the dairy world.
It has a pleasant, decisive flavour that is best expressed in combination with Asphodel honey and Barbera d'Asti.
Since this is an artisan product and cannot be standardised, the images are purely illustrative.
