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Goat Cheeses

Ape Regina

Ape Regina

Ape Regina


A raw goat’s milk cheese, aged for 60 days. The low temperature and long acidification process exalts the characteristics of the milk. It is rolled in beeswax enriching this cheese with a honey taste.


Code:

045TRCERA

Ingredients:

raw goat milk, rennet, salt, rolled in beeswax

Weight:

120 g

Shape:

cylindrical, diameter 4 cm, length 8 cm

Surface:

very thin and wrinkled rind

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

6 pieces in wooden box and micro-bored film

Aging:

60 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Bricat al Tartufo

Bricat al Tartufo

bricat tartufo


The Bricat bianco is made with raw goat milk and aged about 15 days. The rind has a white noble mould preserving a creamy texture below the rind and a soft and compact heart. With aging the cheese develops a more fine and crumbly texture. Black truffles are added to the paste which during ageing enrich the delicate and complex aromas of the cheese.


Code:

002BRIT

Ingredients:

raw goat’s milk, salt, rennet, summer truffle (tuber aestivum Vitt., 1%), extra virgin olive oil, aromas.

Weight:

300 g per piece

Shape:

cylindrical, diameter 8 cm, height 7 cm

Surface:

thin and wrinkled skin, edible, truffle slices on top

Paste:

white center, pale yellow closer to the rind, compact, distinctive and delicate flavor, truffle slices throughout

Packaging:

3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Piramide

Piramide

piramide


You can’t mistake this cheese. It’s a little pyramid of raw goat milk cheese, obtained by a long acidification and low temperature process, that exalts the flavours of the raw milk. The skin colour changes from milky white of the fresh cheese to pale yellow during the maturation process, with the possible formation of noble moulds on the surface.


Code:

060PIRPCKG

Ingredients:

raw goat’s milk, rennet, salt

Weight:

150 g

Shape:

pyramid form, 8 cm by 8cm at base, height 5 cm

Surface:

thin and wrinkled rind, with white noble moulds

Paste:

white center, pale yellow closer to the rind, compact, distinctive and delicate flavor

Packaging:

individually packaged or 3 piece wooden box set

Aging:

15-20 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Castagna

Robiola Castagna

robiola castagna


The robiola in foglia (‘robiola in leaves’) are part of the culinary heritage of Piedmont. The shepherds used to wrap the cheeses in the leaves to protect them and to give them intense and special tastes. Today this tradition has almost completely disappeared, but not here. Our robiole of pure raw goat milk are wrapped by hand in leaves of different plant species and then left to age. The structure of the cheese is transformed, becoming very creamy near the outside and enriched with different scents for each type of leaf used.


Code:

011ROCAKG

Ingredients:

raw goat milk, rennet, salt, wrapped in chestnut leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

1 piece in wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Castello

Robiola Castello

robiola castello


Robiola Castello combines the taste of the fresh Robiola with the complexity and intensity of an aged Robiola. The paste is soft, compact, and slightly brittle. The thin rind exhibits white noble mould.


Code:

011ROBCAS

Ingredients:

raw goat milk, rennet, salt

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

thin and wrinkled rind, with white noble moulds

Paste:

white center, pale yellow closer to the rind, compact, distinctive and delicate flavor

Packaging:

individually packaged or 3 piece wooden box set in perforated film

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Fia

Robiola Fia

robiola fia


The robiola in foglia (‘robiola in leaves’) are part of the culinary heritage of Piedmont. The shepherds used to wrap the cheeses in the leaves to protect them and to give them intense and special tastes. Today this tradition has almost completely disappeared, but not here. Our robiole of pure raw goat milk are wrapped by hand in leaves of different plant species and then left to age. The structure of the cheese is transformed, becoming very creamy near the outside and enriched with different scents for each type of leaf used.


Code:

011ROFIKG

Ingredients:

raw goat milk, rennet, salt, wrapped in fig leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

1 piece in wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Incavolata

Robiola Incavolata

robiola incavolata


The robiola in foglia (‘robiola in leaves’) are part of the culinary heritage of Piedmont. The shepherds used to wrap the cheeses in the leaves to protect them and to give them intense and special tastes. Today this tradition has almost completely disappeared, but not here. Our robiole of pure raw goat milk are wrapped by hand in leaves of different plant species and then left to age. The structure of the cheese is transformed, becoming very creamy near the outside and enriched with different scents for each type of leaf used.


Code:

011ROINKG

Ingredients:

raw goat milk, rennet, salt, wrapped in cabbage leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

1 piece in wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola la Rossa

Robiola la Rossa

robiola la rossa


The robiola in foglia (‘robiola in leaves’) are part of the culinary heritage of Piedmont. The shepherds used to wrap the cheeses in the leaves to protect them and to give them intense and special tastes. Today this tradition has almost completely disappeared, but not here. Our robiole of pure raw goat milk are wrapped by hand in leaves of different plant species and then left to age. The structure of the cheese is transformed, becoming very creamy near the outside and enriched with different scents for each type of leaf used.


Code:

035ROSS

Ingredients:

raw goat milk, rennet, salt, wrapped in cherry leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

1 piece in wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Mirtillo

Robiola Mirtillo

robiola mirtillo


A soft raw goat  milk cheese, aged for 10-15 days. The low temperature and long acidification process exalts the characteristics of the milk. The skin surface tends to pass from milky white to pale yellow with maturity, with the possible formation of a noble mould. The paste is compact and creamy, white in the center and tending to be straw yellow near of the exterior. It’s flavored with blueberries on the surface.


Code:

011ROMIKG

Ingredients:

raw goat milk, rennet, salt, blueberries (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

soft and wrinkled rind, crushed dried blueberries on top

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

individually wrapped in a wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose);

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Robiola Noce

Robiola Noce

robiola noce


The robiola in foglia (‘robiola in leaves’) are part of the culinary heritage of Piedmont. The shepherds used to wrap the cheeses in the leaves to protect them and to give them intense and special tastes. Today this tradition has almost completely disappeared, but not here. Our robiole of pure raw goat milk are wrapped by hand in leaves of different plant species and then left to age. The structure of the cheese is transformed, becoming very creamy near the outside and enriched with different scents for each type of leaf used.


Code:

011RONOKG

Ingredients:

raw goat milk, rennet, salt, wrapped in walnut leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped in a wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Rosmarina

Robiola Rosmarina

robiola rosmarina


Robiola Rosmarina is produced using raw goat milk and processed at low a temperature and long acidification to enhance its characteristics. The surface is flavoured with rosemary leaves.


Code:

011ROROKG

Ingredients:

raw goat milk, rennet, salt, rosemary leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

very thin rind, flavourings in rind

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

1 piece in wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiola Vite

Robiola Vite

robiola vite


The robiola in foglia (‘robiola in leaves’) are part of the culinary heritage of Piedmont. The shepherds used to wrap the cheeses in the leaves to protect them and to give them intense and special tastes. Today this tradition has almost completely disappeared, but not here. Our robiole of pure raw goat milk are wrapped by hand in leaves of different plant species and then left to age. The structure of the cheese is transformed, becoming very creamy near the outside and enriched with different scents for each type of leaf used.


Code:

011ROVIKG

Ingredients:

raw goat milk, rennet, salt, wrapped in vine leaves (1%)

Weight:

300 g per piece

Shape:

cylindrical, diameter 10 cm, height 4 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

1 piece in wooden box

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolina Castagna

Robiolina Castagna

robiolina castagna


The Robiolina Castagna is made with raw goat’s milk using a lactic coagulation process at low temperatures and a long acidification period. According to an ancient Piedmonese tradition the cheese is wrapped in chestnut leaves, which creates a creamier paste and a particular vegetable aroma.


Code:

082CAKG

Ingredients:

raw goat milk, rennet, salt, wrapped in chestnut leaves (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolina Erba Cipollina

Robiolina Erba Cipollina

robiolina cipollina


A soft raw goat milk cheese aged for 10-15 days. The low temperature and long acidification process exalts the characteristics of the milk. It’s flavoured with chives on the surface.


Code:

082MOSKG

Ingredients:

raw goat milk, rennet, salt, chives (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

soft and wrinkled thin rind, chives on top

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolina Fia

Robiolina Fia

robiolina fia


The Robiolina Fia is made with raw goat’s milk using a lactic coagulation process at low temperatures and a long acidification period. According to an ancient Piedmonese tradition the cheese is wrapped in fig leaves, which creates a creamier paste and a particular vegetable aroma.


Code:

082FIKG

Ingredients:

Raw goat milk, rennet, salt, wrapped in fig leaves (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolina Incavolata

Robiolina Incavolata

robiolina incavolata


The Robiolina Incavolata is made with raw goat milk using a lactic coagulation process at low temperatures and a long acidification period. According to an ancient Piedmonese tradition the cheese is wrapped in fig leaves, which creates a creamier paste and a particular vegetable aroma.


Code:

082INCKG

Ingredients:

Raw goat milk, rennet, salt, wrapped in cabbage leaves (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolina la Rossa

Robiolina la Rossa

robiolina rossa


The Robiolina La Rossa is made with raw goat milk using a lactic coagulation process at low temperatures and a long acidification period. According to an ancient Piedmonese tradition the cheese is wrapped in cherry leaves, which creates a creamier paste and a particular vegetable aroma.


Code:

082ROSCKG

Ingredients:

Raw goat milk, rennet, salt, wrapped in cherry leaves (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

Leggi Tutto

Robiolina Mirtillo

Robiolina Mirtillo

robiolina mirtillo


A soft raw goats milk cheese, aged for 10-15 days. The low temperature and long acidification process exalts the characteristics of the milk. The skin surface tends to pass from milky white to pale yellow with maturity, with the possible formation of white noble mould. The paste is compact and creamy, white in the center and tending to be straw yellow near of the exterior. It’s flavored with blueberries on the surface.


Code:

082MOSKG

Ingredients:

raw goat milk, rennet, salt, blueberries (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

soft and wrinkled thin rind, blueberries on top

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolina Noce

Robiolina Noce

robiolina noce


The Robiolina Noce is made with raw goat’s milk using a lactic coagulation process at low temperatures and a long acidification period. According to an ancient Piedmonese tradition the cheese is wrapped in walnut leaves, which creates a creamier paste and a particular vegetable aroma.


Code:

082NOKG

Ingredients:

raw goat milk, rennet, salt, wrapped in walnut leaves (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

Leggi Tutto

Robiolina Vite

Robiolina Vite

robiolina vite


The Robiolina Vite is made with raw goat’s milk using a lactic coagulation process at low temperatures and a long acidification period. According to an ancient Piedmonese tradition the cheese is wrapped in grape vine leaves, which creates a creamier paste and a particular vegetable aroma.


Code:

 082VIKG

Ingredients:

raw goat milk, rennet, salt, wrapped in grape vine leaves (1%)

Weight:

200 g per piece

Shape:

cylindrical, diameter 8 cm, height 2 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow due to the leaves

Packaging:

individually wrapped or 3 piece wooden box set

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolone

Robiolone

robiolone


The Robiolone is a type of robiola cutting cheese. During the maturation it develops a compact paste and a creamer consistency towards the surface. The rind exhibits a thin white noble mould and the paste cuts clean without holes.


Code:

055ROBBI

Ingredients:

raw goat milk, salt, rennet

Weight:

800 g

Shape:

cylindrical, diameter 13 cm, height 5 cm

Surface:

thin edible rind, smooth noble mould

Paste:

compact, silky, thin underrind

Packaging:

packaged individually

Aging:

15 – 20 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolone Fico

Robiolone Fico

robiolone fico


The Robiolone Fico (‘Fig Robiolone’) is a large soft cheese made ​​from raw goat milk.  During the ageing process the skin colour changes from a milky white, to a straw yellow, with the possible formation of noble moulds. Wrapped in fig leaves creating characteristic aromas and a creamy pasta. Available in two other versions: barley and mint, or dandelion.


Code:

055ROBFI

Ingredients:

raw goat milk, rennet, salt, wrapped in fig leaves (1%)

Weight:

1000 g per piece

Shape:

cylindrical, diameter 18 cm height 8 cm

Surface:

very thin rind, wrapped in leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

individually wrapped in film

Aging:

15-20 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Robiolone Orzo e Menta

Robiolone Orzo e Menta

robiolone orzo e menta


The Robiolone Orzo (‘Barley and Mint Robiolone’) is a large soft cheese made ​​from raw goat milk.  During the ageing process the skin colour changes from a milky white, to a straw yellow, with the possible formation of noble moulds. Seasoned with barley and mint on the cheeses surface. Available in two other versions: dandelion, or wrapped in fig leaves.


Code:

055ROBMEN

Ingredients:

raw goat milk, rennet, salt, barley (1%), mint leaves (1%)

Weight:

1000 g per piece

Shape:

cylindrical, diameter 18 cm height 8 cm circa

Surface:

very thin rind, covered in flavourings

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

individually wrapped

Aging:

15-20 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose), gluten (from barley)

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Robiolone Tarassaco

Robiolone Tarassaco

robiolone tarassaco


The Robiolone Tarassaco (‘Dandelion Robiolone’) is a large soft cheese made ​​from raw goat milk.  During the ageing process the skin colour changes from a milky white, to a straw yellow, with the possible formation of noble moulds. Seasoned with dandelion leaves and flowers on the cheeses surface. Available in two other versions: barley and orzo, or dandelion.


Code:

055ROBTA 

Ingredients:

raw goat milk, rennet, salt, dandelion flower and leaves (1%)

Weight:

1000 g per piece

Shape:

cylindrical, diameter 18 cm height 8 cm circa

Surface:

very thin rind, covered in flavourings

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

individually wrapped

Aging:

15-20 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Tronchetto Arlecchino

Tronchetto Arlecchino

tronchetto arlecchino


Small cheese roll made with raw goat milk using a traditional lactic coagulation process. The process at low temperature and long acidification exalts the characteristics of raw goat milk and gives the cheese a wealth of pleasant aromas. During ripening the skin surface changes from a milky white product to a more mature straw yellow cheese, with the possible formation of noble mould. Available in the following versions; naturale, arlecchino (mixed flavours), carbone (wood ash), mediterraneo (oregano leaves), tarassaco (dandelion), or vinaccia (marc, grape remains following wine pressing).


Code:

021TRARL

Ingredients:

raw goat milk, rennet, salt, peppers, mustard seeds, onion, tomato, oregano, sesame seeds, olives, herbs from Provence, black pepper

Weight:

150 g per piece

Shape:

cylindrical, diameter 4 cm, lenth 8 cm

Surface:

very thin and wrinkled rind, flavourings

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

5 pieces in wooden box and wrapped

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose), sesame seed, mustard seeds.

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Tronchetto Carbone

Tronchetto Carbone

tronchetto carbone


Small cheese roll made with raw goat milk using a traditional lactic coagulation process. The process at low temperature and long acidification exalts the characteristics of raw goat milk and gives the cheese a wealth of pleasant aromas. During ripening the skin surface changes from a milky white product to a more mature straw yellow cheese, with the possible formation of noble mould. Available in the following versions; naturale, arlecchino (Mediterranean herbs), carbone (wood ash), mediterraneo (oregano leaves), tarassaco (dandelion), or vinaccia (marc, grape remains following wine pressing).


Code:

021TRCA

Ingredients:

raw goat milk, rennet, salt, wood ash on surface (1%)

Weight:

150 g per piece

Shape:

cylindrical, diameter 4 cm, length 8 cm

Surface:

very thin and wrinkled rind, edible, covered in wood ash

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

5 pieces in wooden box and wrapped

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Tronchetto Mediterraneo

Tronchetto Mediterraneo

tronchetto mediterraneo


Small cheese roll made with raw goat milk using a traditional lactic coagulation process. The process at low temperature and long acidification exalts the characteristics of raw goat milk and gives the cheese a wealth of pleasant aromas. During ripening the skin surface changes from a milky white product to a more mature straw yellow cheese, with the possible formation of noble mould. Available in the following versions; naturale, arlecchino (Mediterranean herbs), carbone (wood ash), mediterraneo (oregano leaves), tarassaco (dandelion), or vinaccia (marc, grape remains following wine pressing).


Code:

021TRER

Ingredients:

Raw goat milk, rennet, salt, oregano (1%)

Weight:

150 g per piece

Shape:

cylindrical, diameter 4 cm, length 8 cm

Surface:

very thin and wrinkled rind, edible, covered in oregano

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

5 pieces in wooden box and wrapped

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Tronchetto Naturale

Tronchetto Naturale

tronchetto


Small cheese roll made with raw goat milk using a traditional lactic coagulation process. The process at low temperature and long acidification exalts the characteristics of raw goat milk and gives the cheese a wealth of pleasant aromas. During ripening the skin surface changes from a milky white product to a more mature straw yellow cheese, with the possible formation of noble mould. Available in the following versions; naturale, arlecchino (Mediterranean herbs), carbone (wood ash), mediterraneo (oregano leaves), tarassaco (dandelion), or vinaccia (marc, grape remains following wine pressing).


Code:

020TRB

Ingredients:

raw goat milk, rennet, salt

Weight:

150 g per piece

Shape:

cylindrical, diameter 4 cm, length 8 cm

Surface:

very thin and wrinkled rind

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

5 pieces in wooden box and wrapped

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Tronchetto Tarassaco

Tronchetto Tarassaco

tronchetto tarassaco


Small cheese roll made with raw goat milk using a traditional lactic coagulation process. The process at low temperature and long acidification exalts the characteristics of raw goat milk and gives the cheese a wealth of pleasant aromas. During ripening the skin surface changes from a milky white product to a more mature straw yellow cheese, with the possible formation of noble mould. Available in the following versions; naturale, arlecchino (Mediterranean herbs), carbone (wood ash), mediterraneo (oregano leaves), tarassaco (dandelion), or vinaccia (marc, grape remains following wine pressing).


Code:

021TRTAR

Ingredients:

Raw goat milk, rennet, salt, dandelion flowers and leaves (1%)

Weight:

150 g per piece

Shape:

cylindrical, diameter 4 cm, length 8 cm

Surface:

very thin and wrinkled rind, covered in dandelion flowers and leaves

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

5 pieces in wooden box and wrapped

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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Tronchetto Vinaccia

Tronchetto Vinaccia

tronchetto vinaccia


Small cheese roll made with raw goat milk using a traditional lactic coagulation process. The process at low temperature and long acidification exalts the characteristics of raw goat milk and gives the cheese a wealth of pleasant aromas. During ripening the skin surface changes from a milky white product to a more mature straw yellow cheese, with the possible formation of noble mould. Available in the following versions; naturale, arlecchino (Mediterranean herbs), carbone (wood ash), mediterraneo (oregano leaves), tarassaco (dandelion), or vinaccia (marc, grape remains following wine pressing).


Code:

021TRVI

Ingredients:

Raw goat milk, rennet, salt, red marc (1%)

Weight:

150 g per piece

Shape:

cylindrical, diameter 4 cm, length 8 cm

Surface:

very thin and wrinkled rind, covered in red marc

Paste:

white compact center, closer to the rind the paste is soft, creamy and straw yellow

Packaging:

5 pieces in wooden box and shrink wrapped

Aging:

10-15 days

Conservation:

refrigerated environment kept between 4 and 6 °C

Shelf-life:

45 days from day of packaging

Allergies:

milk and dairy products (including lactose)

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