LINGOTTO COAST:

Raw milk goat cheese Goat's milk and consequently also goat's cheese, is little known by consumers, but is increasingly proposing itself as a valid alternative to cow's milk. It is more digestible, better tolerated and with nutritional principles of high biological value; it is characterized by a high presence of good fats with an anticancer, antithrombotic and immunoregulatory action; strengthens cell membranes and represents an immediately usable energy source that is not accumulated; it has a high content of calcium and phosphorus, a precious ally in the fortification of bones in growth and in the presence of osteoporosis! All that remains is to taste this ally of our health! The processing of the ingot has a typical procedure of a rennet, with the addition of rennet and ferments. The curd is broken into pieces the size of a hazelnut, which allows the cheese to maintain a soft texture. The seasoning goes from 30 to 40 days. The color of the paste is milky white, typical of goat's milk cheeses. The consistency is soft, typical of soft cheeses. The wheels weigh around 1,500 kg. The size on sale is about 300 g. Weight may vary by 10% up or down.