
The goat cheese is obtained with classic acid curd based on rennet, inoculated with Penicillium roqueforti. Subsequently, after salting, the maturation takes place for about a month, wrapped with red forest fruits, currants, raspberries, blackberries, and blueberries.
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The goat cheese is obtained with classic acid curd based on rennet, inoculated with Penicillium roqueforti. Subsequently, after salting, the maturation takes place for about a month, wrapped with red forest fruits, currants, raspberries, blackberries, and blueberries.
