Cheese obtained from presamic coagulation of Piedmontese goat's milk. It has a soft, slightly eyelet texture that tends to gradually become creamier. The careful curing process favors the development of a light layer of penicillium candidum on the entire surface. The flavor is delicate, enveloping, characterized by the right balance between the internal creaminess and the particular note given by the noble molds of the crust. Ingredients: Goat's milk*, sea salt, vegetable rennet. * from organic farming