The product

Beola di capra

Half-matured goat's cheese produced by 'La Giuncà' in Piedmont
Sku:
21447
Country of origin:
Italy, Piedmont
Type of Milk:
Goat's milk
Weight:
5 kg approx
Minimum order:
1/4
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Description
Goat's whole milk coming from the area of Valsesia
Appearance
The rind is thin and the paste is compact, white in colour, little and rarely eyes
Taste
The taste is sweet with nutty, ripe fruits and milky notes
Maturing
At least 30 days
Curiosity
This cheese takes its name from the stones, collected on the banks of the rivers, which were used a time to cover the roofs of houses
Our selection
Beola di Capra won us over for its complexity: during the tasting first lactic notes prevail, then ripe fruit, hazelnut and wet cellar. It's interesting the chromatic variation of the rind during the year: white in February and March, becomes gradually more orange in the months from April to September and greyish in the autumn. This aspect is closely related to the environment of seasoning.
Suggestions
It should be enjoyed at room temperature, either in a plate of mixed cheeses or at the end of a meal, perhaps with a good red wine that is not too full-bodied. It is also interesting to pair it with a glass of Alsace AOP Gewürztraminer with hints of apricot, white pepper and candied chestnuts that will counterbalance the cellar notes of the cheese, the bitter return of the sip will enhance the sweetness of the Beola
Ingredients
Goat's MILK, salt, rennet. Origin of milk: Italy.
Allergens in ingredients
Milk and products thereof
May contain traces of:
Eggs
Weight
5 kg approx
Packaging
Whole wheel unpacked, fractions vacuum packed
Storage Conditions (unpacked products)
Keep in fridge
Storage Conditions (packaged products)
Keep refrigerated below +4 °C
Instructions for use
Rind not edible. Sell fractionated.
Country of origin of the primary ingredient
Italy
Nutrition Declaration
Energy: 1121 kJ / 268 kcal
Fat: 21,8 g
of which saturates: 14,57 g
Carbohydrate: 0,89 g
of which sugars: 0,89 g
Protein: 18,52 g
Salt: 2 g
Typical value per 100 g
The producer

La Giuncà - Fobello (VC) - Piedmont

La Giuncà - Fobello (VC) - Piedmont

Selected because

We are in Alta Valsesia, in Vercelli area, where La Giuncà makes curious forms of cheese from the milk of nearby valley. The passion for the raw milk has remained the same as in the past, as are the natural cellars scattered under the houses of the town and full of a truly fragrant and dense flora. Bruno, that learned the job from his father, is the master cheesemaker of La Giuncà while Gianluca is the affineur. The creativity of Bruno and Gianluca is based on the dairy tradition of the territory, it is bound especially at the Tome of local shepherds. That's why their cheeses have complex hues of colour and flavour, real masterpieces that we want to present to you. Without forgetting their butter, made in a corner of their dairy with an amazing view on the valley. Really a classy butter!

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