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Goat cheese 8-12 months

Goat cheese 8-12 months

by MilkCoop

Da 5,00 a 20,00

Aged goat cheese

The goat cheese 8-12 months in vendita è prodotto nel caseificio sito a Venticano (AV). Dal gusto intenso e dalla pasta compatta. Dalla digestione più facile, si presta per preparazioni con utilizzo da grattugia o per gustose insalate.

 

The format WHOLE FORM has a weight of approx 1.0 Kg

The format 1/2 SHAPE has a weight of approx 0.5 Kg

The format 1/4 SHAPE has a weight of approx 0.25 Kg

Weight may vary slightly.

For orders starting from 28.00 euros, shipping is free.

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Formaggio Caprino 8-12 mesi

Tasted by

Simona

The Explorer

The milk comes from the goats of the members of the Cooperative of Saanem breeds and goats of the Camosciata breed from the Alps free to graze in the Irpinia meadows in the Gesualdo area, the master cheesemaker prepares the goat cheeses from March to September and ages the wheels for 8 and 12 months. The paste is compact and the taste is intense and aromatic with good persistence. Goat's cheese is well tolerated and has an easier digestion, also excellent for feeding children. Try it to enrich a first course or on vegetables.

The Goat cheese 8-12 months of production Milk Coop it is handcrafted by the dairy located in Venticano (AV) by Mastro Casaro Pasquale Nigro.

The Goat cheese it's a traditional cheese with excellent taste which is part of family of soft or semi-hard textured suede cheeses. Goat cheese 8-12 months comes made with goat milk and constitute a traditional product with excellent taste.

Preferred by lactose intolerant as it is rich in lactic ferments and low in casein, 8-12 month old goat cheese contains a lot of iron and calcium. It is also rich in nutrients and for this reason it is suitable for infant feeding.

Goat's milk is attributed anti-inflammatory properties and the benefits associated with its consumption include the ability to facilitate digestion, strengthen bones, improve cardiovascular health and promote the proper functioning of the immune system and metabolism.

The Goat cheese 8-12 months

The company considers itself a Km 0. The goat's milk comes from one of the members of the Cooperative with goats of the Saanem breed and goats of the Camosciata delle Alpi breed which graze mainly in the territories of Gesualdo (AV). The milk arriving at the Cooperative is processed by Master Casaro Pasquale Nigro, who makes the cheese.

The production of goat's milk takes place exclusively in the period from March to September.

The goat cheese 8-12 months is sold online in wheels:

    • whole form (about 1.0 kg)
    • half wheel (about 0.5 kg)
    • 1 quarter wheel (about 0.25 kg)

CHARACTERISTICS: Soft cheese, it has a structure with small holes. Seasoning for about 1/3 months with a strong flavour.

The Milk Coop is a company that has ancient roots, which has handed down the processing of milk from generation to generation.

It was 1800 when it all began. More than 200 years have passed since then and theNigro farm has turned into Milk Cooperative. Joining with 8 partners which confer daily for the production of the pecorino cheese the milk of Bagnolese sheep and for the production of other types of aged cheeses And fresh the cow milk coming from Irpinia pastures And Samnites.

Years have passed but the philosophy has always remained the same: "maintain dairy processing as tradition dictates, always aiming to improve the ancient production techniques".

The milk of Cooperative From indigenous breeds from Campania, grown with the utmost respect for their nature. In the farms of the Cooperative the times and rhythms of life of the animals are respected and they are left free to choose from the countless wild herbs of their pastures. This biodiversity brings properties to the milk donated by them organoleptic And sensory really unique.

For this reason i suede cheesesseasoned And fresh products from Milk Cooperative I am seasonal to Km 0.

Weight 1,800 kg
storage

How long will it keep? See label
How is it preserved? Store in a cool, dry place away from light and heat

Ingrediants

Fresh goat's milk from Italy (Campania), salt, rennet.

Nutritional values per 100 g

Energy Kj: 1111
Energy Kcal: 268
Fat: 21.10 g of which saturated: 13.30 g
Carbohydrates: 0.9 g of which sugars: 0.3 g
Fiber: 0.0 g
Protein: 18.5g
Salt: 0.6 g

MilkCoop

Per esprimere Milk Coop andiamo subito al punto: qui il KM zero non è un ossessione o una moda del momento, qui è l’unica modalità possibile. La loro storia risale a più di 200 anni quando inizialmente fu creata l’Azienda Agricola Nigro, successivamente, unendo le forze 8 soci, si è trasformata in Coopertiva. L’obiettivo che si sono dati un obiettivo semplice e allo stesso tempo molto importante: salvaguardare la produzione di pecorino da latte della pecora Bagnolese la cosiddetta “Malvizza”.La Cooperativa oltre che la lavorazione di formaggi sia freschi che stagionati come il caciocavallo e la ricotta secca, tradizionali del territorio, afferendo ogni giorno il proprio latte vaccino di mucche che pascolano libere sui pascoli dell’Irpinia e del Sannio, territori vocati storicamente all’allevamento. Un altro aspetto fondamentale è tramandare le tradizioni e far ritrovare al consumatore sapori, aromi, gusti e genuinità del passato. In primis il latte da razze autoctone campane che racchiude in sé i profumi delle erbe spontanee tipiche dei pascoli del territorio che ritroveremo nelle nostre tavole. A maggior garanzia di qualità, l’associazione ha creato un proprio marchio ed un disciplinare di produzione e ne tutela il rispetto delle norme. Milk Coop sotto l’occhio vigile del Mastro Casaro Pasquale Nigro produce i propri prodotti con le antiche tecniche di lavorazione rispettose dei giusti ritmi che porteranno a produrre il “buon formaggio” vera e propria esperienze sensoriale e di gusto ormai rari da provare!

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