Crü di Capra
This rustic wheel is an uncooked curd goat’s milk cheese from an epicenter of traditional mountain cheesemaking: the Valsassina valley in Lombardia. It is aged a minimum of 4 months in historic natural caves dating from the 9th century. It has a rough natural mold rind with a slight bloom of microflora. The ivory paste is smooth and soft close to the rind, and gets drier and more crumbly in the center. Milky and dense, it retains a pleasant tartness through its aging with an intense aroma that speaks to its mountain origins. The name "crü" refers to its superior quality.