The product
Uovo di Capra
Goat egg-shaped robiola with goat's heart with saffron
Code:
21215
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Goat's milk
Weight:
6 pieces x 150 g approx
Minimum order:
1 box with 6 pieces
| Description | Whole raw goat's milk from a single farm near the dairy |
|---|---|
| Appearance | Cut in half it really looks like a hard-boiled egg, the outer part is natural robiola, the center is yellow because it is a saffron flavored robiola |
| Taste | Fresh and sour notes of goat's milk |
| Maturing | At least 15 days |
| Curiosity | Valentina Canò and Roberto Facchetti, companions in life and work, were breeders before being producers. Precisely for this their first value is to know the animal that supplies the raw material. The milk is immediately processed raw as soon as it arrives at the dairy, with a completely manual procedure: mechanical tools and pumps are not used, given the delicacy of goat's milk |
| Our selection | What we liked about Valentina and Roberto is the philosophy, working mostly with raw milk, without using machinery, with great respect for milk and for those who produce it |
| Weight | 6 pieces x 150 g approx |
|---|---|
| Packaging | Wrapped with ovetene sheet |
The producer
Lavialattea - Brignano Gera d'Adda (BG) - Lombardy
Why we chose them
The Caseificio Lavialattea was founded in 1997. At the time, Valentina and Roberto both worked in the family business producing game meat, but
after the birth of their third child, Roberto decided to change his life. He renovated the barns of the Arcene farmhouse, owned by Valentina's family,
and began raising goats. In those early years, Lavialattea was a small farm with about ten goats, and cheese production was almost a hobby.
Through a process of trial and error, Valentina and Roberto learned how to work with goat's milk. They attended a cheesemaker technician course
in Bergamo, then decided to purchase about forty goats from a French farm. After some experimentation and a few encouraging results, they chose
to take a further step: a trip to France, the homeland of cheese-making art, especially for goat cheese. In 2001, Valentina and Roberto moved to
Brignano, leaving the livestock business behind to focus entirely on cheese production. During this period, they also began a collaboration with
several schools and French institutions, where they periodically returned to exchange ideas on production techniques. Roberto produces around
thirty cheese bases. These bases are then finalized by Valentina, who fills and decorates them with the most unusual ingredients, from red fruits to
chocolate, from flowers to candied vegetables.
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