The product
Capriziola
A soft herbal cheese produced with goat's milk
Code:
20905
Country of origin:
Italy - Lombardy
Type of Milk:
Goat's milk
Weight:
6 kg approx
Minimum order:
1/4
| Description | A soft herbal cheese produced with pasteurized goat's milk |
|---|---|
| Appearance | The rind is nutty red in colour and slightly wrinkly, you can see where it has been punctured to facilitate mould development, the paste is compact, ivory in colour and with blue veinings |
| Taste | Slightly sapid and acid under the rind with aromas of milk and yoghurt, sensations of cellar and vegetables, of toasted fruit and goat |
| Maturing | At least 80 days |
| Curiosity | Founded in 1960 by Aldo Carozzi, the company is run now by the third generation: Roberto Carozzi with his wife Donata and their three children Vera, Aldo and Marco. Carozzi combines his passion, the modern technology of his factory and the precious milk from the dairies of the area. In his modern factory in Pasturo (LC), the human effort is still fundamental |
| Our selection | Un formaggio erborinato di capra che incontra anche il gusto di chi non ama note caprine intense |
| Suggestions | We suggest it is eaten at room temperature. Try it also with a pear pureè or with a light honey |
| Ingredients | Goat's MILK, salt, rennet. Origin of milk: Italy. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Eggs |
| Weight | 6 kg approx |
| Packaging | Whole form wrapped in paper, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep refrigerated between +2 °C and +6 °C |
| 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: 1336 kJ / 322 kcal Fat: 26 g of which saturates: 18 g Carbohydrate: 0 g of which sugars: 0 g Protein: 22 g Salt: 2,8 g Typical value per 100 g |
The producer
Carozzi Formaggi - Pasturo (LC) - Lombardy
Why we chose them
The Valsassina valley, nestled between Lake Lecco and the distinctive Grigna mountain, boasts unique microclimatic conditions that are ideal for
the production of cheese. And it is precisely here that the Carozzi family has been working for over 60 years. Founded in 1960 by Aldo Carozzi, the
company is now in its third generation and is currently run by Roberto together with his three children: Vera, Aldo and Marco. Carozzi passionately
combines the skill of cheesemakers with the latest technology. At the new premises in Pasturo, Lecco, in a modern setting, the human touch
remains irreplaceable in the maturing of washed-rind cheeses, the company's main activity. Prioritising quality above all else, Carozzi matures all the
great Lombardy DOPs such as Gorgonzola, Taleggio and Quartirolo. But that's not all. From the ideas of the younger generations, new projects and
new products have emerged: from the freshest goat's cheeses, to bloomy-rind cheeses, right through to creamy cheeses.
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