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Semi-mature goat cheese
Unique due to the milk’s origin, it has a close and buttery texture. It shows buffalo milk’s from the beginning: it starts with sweet hints, it turns acid and it has a slightly bitter aftertaste tempting to try it again.
INGREDIENTS: Pasteurized buffalo milk (70%) and goat milk (30%), salt, rennet, calcic chloride, egg lysozyme and lactic starters.
WINE-PAIRING: White wine in barrel, young black wine or craft blond beer.
IN THE KITCHEN: A very interesting element in a cheese board that contains cheese sfrom different places.
|of which sugar||0,00 %|
|of which saturated fat||28,40 %|
|of which monounsaturated||9,85 %|
|of which, polyunsaturated||1,54 %|
|Fat material on dry extract||59,04 %|