BOCCONCINI DI CAPRA

PIEDMONT

PASTEURISED

TRADITIONAL RENNET

Small medallion with a smooth bloomy rind. The producers use rennet-coagulation to ensure its supple, springy texture, and to reinforce the rind, which, when young, should be delicate and soft, justing holding in the pate. As the cheese ripens the texture becomes firmer and the flavours deepen with sharply sweet goaty flavour.