Organic Caprotto

Cheese obtained from pre-salting coagulation of Piedmontese goat milk. It has a soft, slightly eye formation texture that tends to become creamier over time. The careful aging process encourages the development of a light layer of Penicillium candidum on the surface. The taste is delicate, enveloping, characterized by a balanced combination of internal creaminess and the distinctive note provided by the noble molds on the rind.