Abruzzi Goat's Milk Cheese

History
The sheep breeding vocation of the inland and marginal areas of the Park has always given the opportunity to hand down ancient cheese-making methods. Also for goat's milk cheese, tradition hands us down a product that has preserved its organoleptic features over the years.

Current Production Area in the Park: In the whole Park area.

Description
A traditional product of Regione Abruzzo, it is obtained from the rennet coagulation of goat's milk, sometimes combined with sheep's milk. The production technique is very similar to the technique used to produce sheep's milk cheese. It is eaten after a short maturation period or when it is mature. In this case, it is often preserved in bran to avoid an excessive loss of humidity. The texture of green goat's cheese is white and soft, while the texture of the mature cheese is more compact and slightly chalky. It has an intense taste.

Product Availability: The product can be found all year round. The period of greatest production goes from April to September.