Goat scale

The excellent raw material: Spanish or Italian goat's milk, plus protein and fat gives this special cheese a sweet and delicate taste. The cooking of the curd and the long and hot maturation in baskets make this cheese similar to parmesan cheese: semi-fat, hard, compact and grainy, to be flaked. The goat cheese flavor released is very original, characterized by a pleasant sweet but persistent and fragrant vein. 

Aged for a very long time: from 5 to 6 months it can sometimes reach even 10. Ideal in flakes for aperitifs, in cutting boards combined with sauces, or in the kitchen as a grater.