Giallo Giallo

A chromatic cheese, characterized in the rind with the refinement with rose syrup and rosehip powder, but above all with the maturation it releases all its decisive and determined character… tasting it, you immediately perceive its sweetness in the mouth, which immediately gives way to the high sapidity, and a slight acid and bitter sensation that accompany it in the finish. There is also this round sensation of fatness in the mouth, with a good persistence, above all for the non-intrusive but present animal characteristic of ircina which increases if you eat the rind, obviously, it needs a correct accompaniment with a wine that manages to be the right shoulder to balance its character.

The processing is similar to its more famous cousin, Taleggio DOP cheese, although both structurally and organoleptically it is very different since it has a more compact texture, and above all a greater intensity of aroma and flavour, given that it is made with pasteurized whole goat’s milk, coagulated at 34°C, the curd broken into the size of a hazelnut and dry salted, finally matured in environments at low temperatures with 92% humidity for about 60 days and washed in the rind with water and salt.
The paste inside is slightly chalky, milky white in color with the presence of rare and unevenly scattered holes.
The rind is edible, with a characteristic yellow color due to the treatment of the rind with rosehip powder, also used to absorb and soothe the typical “stickiness” characteristic of washed-rind cheeses.

Storage & Fragrance: Once the vacuum pack is opened, it is recommended to keep it by wrapping it with plastic film and consume it within two weeks of opening.