Bocconcino di Pura Capra (Goat Milk 100%)

~90 g

¥ 900 ¥ 972 incl. tax

Caseificio dell'Alta Langa is in the small village of Bosia, in the heart of Alta Langa, a few steps from Alba, Barolo and Barbaresco between Hazelnut trees and vineyards. Their production is the result of recipes that have been handed down from generation to generation, based on small local pastoralism, often shared by word of mouth, of cheeses produced in mixed milk or goat's milk. <Bocconcino goat milk 100%> From the combination of goat’s milk and the sweetness of cream, comes a cheese with harmonious aromatic complexity. lactic and herbaceous with earthy and animaly notes, bocconcino has a very tender paste encased by a delicate rind.

Average nutritional values per 100 g
Kcal: 348 Kcal
Protein: 19 g
Fat: 29 g
Carbohydrates: 2.2 g
Salt: 1.25 g

Goat cheese is characterized by its slight acid and a refreshing taste, as well as by its brittle and fragile texture. Goat milk contains smaller fat globules compared to cow’s milk, making it easy to digest.

Cheeses are classified into soft, semi-hard, and hard cheeses depending on their water content. The soft cheeses are only briefly aged (mainly less than a month) giving them a soft texture.

In this mountainous region, traditionally long-term aged cheese and mountain cheese mixed with cow, sheep and goat milk are eaten. There are also cheeses flavored with truffles (a specialty of Piedmont) as well as herbs and flowers from the mountains. As the king of wine Barolo is also produced in this area, a rarity such as the Piemontese Castelmagno goes well with heavy red wine.

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