Goat Cheese 8-12 months

The Goat Cheese aged 8-12 months, produced by Milk Coop  actually, let me not alter the link  is artisanally produced by the dairy located in Venticano (AV) by Master Cheesemaker Pasquale Nigro. Goat Cheese is a traditional cheese with an excellent flavour that belongs to the family of semi-soft or semi-hard smoked-style cheeses. The goat cheese aged 8-12 months is made with goat's milk and represents a traditional product with an excellent flavour. Preferred by those who are lactose intolerant as it is rich in lactic ferments and low in casein, the goat cheese aged 8-12 months is high in iron and calcium. It is also rich in nutrients, making it suitable for children's diets. Goat's milk is credited with anti-inflammatory properties, and among the benefits associated with its consumption are its ability to aid digestion, strengthen bones, improve cardiovascular health and promote the proper functioning of the immune system and metabolism.

The Goat Cheese aged 8-12 months

The company considers itself to be zero food miles. The goat's milk comes from one of the members of the Cooperative, using Saanen breed goats and Camosciata delle Alpi breed goats that graze mainly in the areas around Gesualdo (AV). Once the milk arrives at the Cooperative, it is processed by Master Cheesemaker Pasquale Nigro, who turns it into cheese.

Goat's milk production takes place exclusively during the period from March to September. The goat cheese aged 8-12 months is sold online in the following formats:

• • whole wheel (about 0.8 Kg)
  • half wheel (about 0.4 Kg)
  • 1 quarter wheel (about 0.2 Kg)

CHARACTERISTICS: Soft-textured cheese, with a structure showing slight eyes. Aged for about 1/3 months, with a bold flavour. Milk Coop is a company with ancient roots, passing down milk processing know-how from generation to generation. It was the 1800s when it all began. Since then, over 200 years have passed and the Azienda Agricola Nigro has transformed into the Cooperativa Milk Coop. Joining forces with 8 members who daily supply the milk of the Bagnolese sheep for the production of pecorino cheese, and the cow's milk coming from the Irpinia and Sannio pastures for the production of other types of aged and fresh cheeses. The years have gone by, but the philosophy has always remained the same: "to keep cheesemaking true to tradition, while always striving to improve ancient production techniques". The milk of the Cooperative comes from native Campania breeds, raised with the utmost respect for their nature. On the Cooperative's farms, the animals' natural rhythms and timing are respected, and they are left free to graze among the countless wild grasses of their pastures. This biodiversity gives the milk they produce truly unique organoleptic and sensory properties. For this reason, the smoked-style, aged and fresh cheeses produced by the Cooperativa Milk Coop are seasonal and zero food miles.