A brand new cheese made from goat’s milk (lactic coagulation) from Valle Anzasca, the result of milk from native Chamois goats.
Serving suggestions: white wines with structure, light local reds (Croatina, Vespolina, Coste del Sesia)
Aspect and texture: Typical soft table cheese, with typical white crust mold
Ripening: minimum 25 days
Production period: March-October