It can be defined as a goat’s primosale with a very delicate taste, not aggressive but at the same time enveloping, called “guazza” (gouache) because in our dialect it means dew because in the crust it is always a little damp and continues to release the serum.

It is not soft but compact and holds the slice well, ideal for use in cutting boards, but especially in the kitchen lends itself well to embellish salads or to be seasoned with oil and pepper, there are those who have tried it also fried.

It is practically without rind, so everything can be eaten.

Ingredients: Pasteurized goat milk, live milk enzymes, rennet and salt.
Size: about 1.2 kg.
Packaging: vacuum form.
Duration of the packaged product: 40 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: cylindrical with flat faces and slightly convex straight heel and slightly rounded edge;
External appearance: Absent, smooth, moist, creamy white rind;
Internal appearance: the paste is compact, creamy white in colour, semi-hard, elastic, rubbery, lumpy and not very soluble, with small to medium eyes, not uniform but widespread;
Smell: creamy nose, fresh butter and a slight animal scent;
Taste and Aroma: sweet, medium-high, slightly salty and with a low acidity, a lactic aroma of yoghurt, a clean animal with hints of fresh grass, it has a slightly adhesive and lumpy paste, of medium low persistence.

Availability: in production only during the lactation period from May to September.

Food pairings: Excellent on cheese dishes, but for its characteristic freshness, it is well suited to be seasoned or cut into cubes and placed in salads.

Oenological pairings: white wine with little structure.

MEDIUM NUTRITIONAL VALUES for 100 gr of product’s:

• Energy value kcal 274
• Energy value KJ 1138
• Fats 21,68 gr
  of which saturated fatty acids 12,8 gr
• Carbohydrates 0,4 gr
  of which sugars 0,4 gr
• Protein 21,31 gr
• Salt 2 gr