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
| Size | 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. |
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