Goat Cheese 1-3 months

The Goat Cheese aged 1-3 months produced by Milk Coop is handcrafted by the dairy located in Venticano (AV) by Cheesemaster Pasquale Nigro. Goat Cheese is a traditional cheese with an excellent taste that is part of the family of scamosciati cheeses with a soft or semi-hard texture. The 8-12 month goat cheese is made with goat's milk and represents a traditional product with an excellent taste. Preferred by those intolerant to lactose as it is rich in lactic ferments and low in casein, the 8-12 month goat cheese contains a lot of iron and calcium. It is also rich in nutrients and for this reason it is suitable for children's diets. Goat's milk is attributed anti-inflammatory properties and among the benefits linked to its consumption are the ability to aid digestion, strengthen bones, improve cardiovascular health and promote the proper functioning of the immune system and metabolism.

The 1-3 month Goat Cheese

The company considers itself Km 0. The goat's milk comes from one of the Cooperative's members with Saanen breed goats and Alpine Chamois breed goats that graze mainly in the areas of Gesualdo (AV). Once the milk arrives at the Cooperative, it is processed by Cheesemaster Pasquale Nigro, who makes the cheese from it. Goat's milk production takes place exclusively in the period from March to September. The 1-3 month goat cheese is sold online in the following sizes:

• • whole wheel (about 1.0 Kg)
  • half wheel (about 0.5 Kg)
  • 1 quarter wheel (about 0.3 Kg)

CHARACTERISTICS: Soft-textured cheese, with a structure featuring slight eyes. Aged for about 1/3 months with a bold flavour. Milk Coop is a company with ancient roots, that passes down milk processing from generation to generation. It was 1800 when it all began. Since then over 200 years have passed and the Nigro Farm has transformed into the Milk Coop Cooperative. In fact, thanks to the union of eight members, the cooperative was formed. So every day the members contribute their own milk for the production of Pecorino cheese. And it is the milk of the Bagnolese sheep as well as, for the production of other types of aged and fresh cheeses, the cow's milk coming from the Irpinia and Sannio pastures. Years have passed but the philosophy has always remained the same: âto maintain cheese-making as tradition dictates, always aiming to further improve the ancient production techniquesâ. The milk of the Milk Coop Cooperative comes from native Campania breeds, raised with the utmost respect for their nature. On the Cooperative's farms, the animals' natural rhythms and pace of life are respected, and they are left free to choose among countless wild herbs in their pastures. This biodiversity gives the milk they provide truly unique organoleptic and sensory properties. For this reason the scamosciati, aged and fresh cheeses produced by the Milk Coop Cooperative are seasonal and Km 0.