/ 250 g
The 300 days of ripening, of which the "Ziegiz Caverna" spends about half in a natural stone cave, give the semi-hard cheese made from Capriz goat's milk its distinctive appearance and its creamy aromatic interior. Beneath the yellowish-brownish rind is a white closed dough with occasional perforations from fermentation and breakage. Its milky, mildly acidic aroma develops a slight spiciness as it matures. On the palate, it impresses with its long and finely melting dough and develops its spicy, lingering flavour with a slightly sweet nutty aroma; depending on the degree of ripeness, mild to somewhat stronger goat aroma.
|Ingredients||GOAT'S MILK Lab Cultures Salt LYSOZYM (from EI)|