This goat’s milk, when still freshly made, is covered by dry hay and then left seasoned on wood boards. This is a tradition handed down by shepherds, who used to hide cheese in barns during the period of sheep farming in the high mountains.
The result is a strongly flavored and firm cheese, perfect for palates accustomed to clean and intense tastes. Suitable for enjoying also at the end of the meal, sweetened by jams.
Origin: Italy - Veneto
Raw Material: Goat milk collected from small farmers in the Alps mountains
Taste: The persistence of the aroma of the thyme and the hint of goat blend perfectly, giving an aromatic, elegant sensation with a Mediterranean character; on the palate it is pleasantly melting
Maturing: At least 3 months
Serving Suggestion: Ideal to finish a pasta with vegetables, curious and original in the filling of a burger; it goes very well with dried or semi-dried tomatoes