Raw milk cheese, whole goat’s milk, skilfully worked with French technique, with a very white, soft but compact paste and with its typically rough rind, a symptom of its aging process. On the sub-crost it will tend to become softer, indeed, creamy and its rind typically flowered, with the aging will not harden but will become softer.
Called “the beak”, which is also the name of the ram, or the male of the goat, also because being a raw milk its character will be more decisive and when more mature even a little ‘wild. In fact, it will be interesting to be able to taste it in various moments of his “life” to be able to grasp the many aspects of the character always evolving.
The rind, as for all flowering crusts, must be eaten.

At the National Competition of raw-milk cheeses “CRUDI IN ITALIA 2017” he won the Gold Medal.
At the National Cheese Competition in the Shadow of the Madonnina, in 2018 it obtained the Superior Quality Award.

Ingredients: Raw goat milk, live milk enzymes, rennet and salt.
Size: about 160 grams.
Packaging: bare shape in the cupboard.
Duration of the packaged product: 25 days.

Product features:
Shape: cylindrical with flat faces and straight sides slightly irregular, all this because during maturation tends to deform, creating domes and depressions;
External appearance: very thin, wrinkled, flowery and slightly moist and sticky rind due to the penicillium spread on the outside, its color is not uniform ivory with creamy white patches;
Internal appearance: soft but compact cream-white paste, pinstripe at the centre and slightly creamy under the rind, particularly near the heel, initially adhesive to the palate but then very soluble. The eye is not present, with a soft, creamy, greasy, adhesive but soluble structure.
Smell: of yeast and bread crust, with a strong animal smell typical of goat’s hercine;
Taste: sweet medium, slightly salty and medium-high acidity, with a slight bitterness, sometimes in the crust we can have a feeling of ammonia. It has a high aromatic persistence including lactic acid, ircine (animal), vegetable fungus and citric.

Availability: limited and to be booked.
Food pairings: it cannot be missing in a cheese dish, but its use in the kitchen is really varied, both in appetizers and first courses (either as a use in the sauce or for the realization of fillings for fresh stuffed pasta). It can be combined with a strawberry sauce with balsamic vinegar.
Oenological pairings: fresh and aromatic white wine, but with character.

MEDIUM NUTRITIONAL VALUES for 100 grams of product:

• Energy value kcal 290
• Energy value KJ 1200
• Fats 25 grams of which saturated fatty acids 18 grams
• Carbohydrates 1,8 gram of which sugars 1,8 gram
• Protein 14 grams
• Salt 1 gram

ALLERGENS: MILK and MILK proteins.