Cachat cheese, Italian Goat cheese made in Piedmont - Piemonte Region
Ingredients: goat's milk, goat's cheese. Processing technology: the milk is mixed with pieces of goat's cheese in special containers, where the mass is fermented. It also adds the distillate of juniper and is then infused with leeks. It matures in about twenty days and is then kept in a cool place. Curing: Optional. The period is variable. Characteristics of the finished product: cheese is creamy, soft, spreadable white.
Production area: Demonte (CN), Stura Valley. Calendar of production: all year round. Notes: It is very similar to Bruss, probably from Provence.
|ype of Rennet||Vegetable|
|Processing Temperature||semi cooked|
|Flavour||mild or strong|
|Dough Processing Texture||melted|
|Temperature Treatment of milk||Pasteurized|
|SUGGESTED WINE TYPE||dry or dry|
|SUGGESTED HONEY TYPE||multiflower|
|SUGGESTED WINE COLOR||red or red|