The product
Formaggio Nonno Gino
Small goat cheese from Apulia, aged 30 days
Code:
21280
Country of origin:
Italy - Apulia
Type of Milk:
Goat's milk
Weight:
600 g approx
Minimum order:
1 piece
| Description | Pasteurized milk from Camosciata delle Alpi goats |
|---|---|
| Appearance | Semi-hard cheese with short seasoning and pale yellow color |
| Taste | The taste is persistent with sweet and slightly goat hint |
| Maturing | At least 30 days |
| Curiosity | Il Carro chooses to note down the paternal and maternal forefathers of each single goat in the Genealogical Book: because healthy animals give a noble and high-quality milk |
| Our selection | Il Carro is a real multifunctional farm with short supply chain where the fields of property are cultivated in order to obtain the forage for 1200 Camosciata delle Alpi goats, where the milk is processed in the dairy and the cheese aged in natural cellars, as it used to happen in Masserie (ancient local farms) |
| Suggestions | Excellent with jams or with grilled vegetables |
| Ingredients | Goat's MILK, salt, rennet, starter cultures |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 600 g approx |
| Packaging | Unpacked |
| Storage Conditions (packaged products) | Keep refrigerated at + 4° C |
| Instructions for use | Please remove crust before consumption |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1308 kJ / 315 kcal Fat: 24 g of which saturates: 17 g Carbohydrate: 0,7 g of which sugars: 0 g Protein: 24 g Salt: 0,61 g Typical value per 100 g |
The producer
Il Carro Srl Soc.Agr - Putignano (BA) - Apulia
Why we chose them
Il Carro is a young company, founded in 2015 in Putignano in the province of Bari, in the heart of Apulia, close to the Valle d'Itria. A real
multifunctional farm with short supply chain where the fields of property are cultivated in order to obtain the forage for 1000 Saanen and for 1200
Camosciata delle Alpi goats, where the milk is processed in the dairy and the cheese aged in natural cellars, as it used to happen in Masserie
(ancient local farms). The attention to animal health is a priority, so the company chooses to note down the paternal and maternal forefathers of each
single goat in the Genealogical Book: because healthy animals give a noble and high-quality milk. The goats are bred with stabling free in modern
structures, in a climate of wellness and safety, fed mainly with fodder and self-produced organic grains. During the summer season they are left free
to feed in the pastures with wild herbs. The dairy is located just 100 meters from the stable and there the milk is processed, matured and aged in
caves digger in the local rocks
From the same producer
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