/ 280 g
With its soft goat's cheese 'Candidum', Eggemoa takes us on a tour of its first venture into the world of goat's cheese. Excellent, no doubt. Candidum' impresses the taster with its creamy texture that melts in the mouth immediately, supported by an intense flavour. The fine aroma of goat cheese is complemented by a creamy sweetness. It is no coincidence that Eggemoa's first soft goat's cheese is reminiscent of the classic, authentic smells and flavours that set it apart.
Regionality in the truest sense of the word: less than ten kilometres from the dairy, farmer Martin's 200 or so goats graze in the lush green area of Molini di Tures in the Aurina Valley. The milk produced is the basis for writing a new chapter in the history of Eggemoa cheese.
|Ingredients||goat's milk, salt, milk enzymes, rennet|
|How to preserve||Store at +4°C - +7°C|