The pasta del Talè is soft, with a slight eye. It is a low cholesterol cheese. Also indicated in cases of intolerance to cow’s milk cheeses.
Sweet flavor, even more intense with seasoning with light notes of dried fruit and hay.
It is recommended as an appetizer, side dish, on vegetables and meats au gratin and in the preparation of many recipes.
Goat’s milk and cheeses are more digestible than those of cow and sheep since the fat globules are smaller. Furthermore, being made up of short chain fatty acids, they are indispensable for the growth of children and for the reduction of the level of cholesterol in the blood. Finally, it is well known that, thanks to its composition and organoleptic characteristics, goat’s milk is among those closest to human mother’s nourishment. Do not forget that Girgentana goat milk is fairly rich in iron and zinc, very important trace elements from a nutritional point of view.
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