Goat cheese from the Passiria Valley

This goat cheese from the Passiria Valley is a young, firm cheese made with goat’s milk from South Tyrol. It has a mild aroma that is delicate yet tangy, small irregular eyes and about 47% FDM (milkfat in dry matter). The paste of the cheese is slightly crumbly. Like most goat cheeses, it is light – almost white – in colour.

Goat cheese tends to be not only lower in fat, but also distinctive because it has so many of the positive properties of goat milk. In addition to being tolerated better by the body – lactose being one of the most common intolerances – it also has more unsaturated fatty acids and short-chain lactic acids.