It’s spring, goat’s cheeses come back
Following the rhythms of nature, fresh goat cheese is seasonal and available from spring to late autumn. Trado selected dairymen who respect animals and their natural reproductive cycle and rest.
To learn more read HERE – #trado pills: the seasonality of goat cheese
Here are some cheeses selected for you:
Goat cheese: BUSCARIN
A small cheese made from 100% goat’s milk, with the flowering crust on which noble molds contribute to proteolysis. A creamy cheese, which has the coloration with vegetable pigment.
Goat cheese: LINGOTTINI
It is a very small goat cheese, about 200 g, delicious and with characteristic aromatic profile: it is possible to find the primary aromas of fresh cheese with a very delicate freshness. The crust occurs with a slight flowering and compact paste, but soft.
Goat cheese: TRONCHETTO
Its name comes from the shape of a small trunk. It is produced through a lactic natural coagulation, without the use of animal rennet. The dough is soft and has the consistency typical of this type of cheese. It exists in three variants, depending on the type of refinement made: fresh, seasoned or vegetable charcoal.
Tronchetto fresh: CLICK HERE FOR THE PRODUCT SHEET
Tronchetto seasoned: CLICK HERE FOR THE PRODUCT SHEET
Tronchetto charcoal: CLICK HERE FOR THE PRODUCT SHEET
Goat cheese: PRIMO AMORE
It is a fresh cheese made with 100% raw goat’s milk from animals that graze in the wild. A cheese produced with a slow lactic curd, which lasts for 24 hours.