Caciottona di Capra al Timo

Caciottona di Capra al Timo



A most fragrant cheese, made with pasteurised goat’s milk, collected from small farmers in the Alps and Prealps. Aged with thyme grown in Sicily, for at least 2 months. Persistent aroma of thyme, hint of goat, perfect aromatic, elegant flavours with a Mediterranean character. Melts beautifully too.

Italy, Veneto.

Additional information


200g, 350g, 500g

Caring for your Cheese

Keep cut cheeses wrapped in wax paper. Do not use cling film as this makes the cheese sweat.
Store cheese in the warmest part of your fridge. The salad drawer is quite ideal.
Artisanal cheese and mould are natural companions. Simply trim the surface mould before serving.
Always bring cheese to room temperature before serving. In standard temperatures, an hour out of the fridge prior to serving, is ideal.