The product
Formaggella Capricciolo - Goat's Cheese
Goat cheese matured at least 6 months
Code:
20963
Country of origin:
Italy - Lombardy
Type of Milk:
Goat's milk
Weight:
3 kg approx
Minimum order:
1 wheel
| Description | Goat cheese produced with pasteurized goat's milk and matured at least 6 months |
|---|---|
| Appearance | The rind is pink-brownish; the paste is grainy, softer under crust, melting, white in color |
| Taste | Sweet, delicate when young, more intense when matured, it presents notes of toasting, cellar and mushroom |
| Maturing | At least 60 days |
| Curiosity | Founded in 1960 by Aldo Carozzi, the company is run now by the third generation: Roberto Carozzi with his wife Donata and their three children Vera, Aldo and Marco. Carozzi combines his passion, the modern technology of his factory and the precious milk from the dairies of the area. In his modern factory in Pasturo (LC), the human effort is still fundamental |
| Suggestions | Perfect as a table cheese, we suggest, to serve it with red wine, jellies or fig sauce |
| Weight | 3 kg approx |
|---|---|
| Packaging | Confezionata in carta alimentare |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
Valsassina, nestled between Lake Lecco and the characteristic Grigna, offers unique microclimatic conditions ideal for cheese production. It is
precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the company is now in its third
generation and is currently managed by Roberto and Donata along with their three children: Vera, Aldo, and Marco. Carozzi passionately combines
the skill of cheesemakers with the most modern technology. In their new facility in Pasturo, Lecco, within a modern environment, human expertise
remains irreplaceable in the aging of washed-rind cheeses, the company's primary activity. With a focus on quality, Carozzi ages all the great
Lombardy PDOs like Gorgonzola, Taleggio, and Quartirolo. But that's not all. New ideas from the younger generation have led to new projects and
products: from fresh goat cheeses to bloomy rinds, and even creamy cheeses.
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