Pinetta “the wife” – Sweet Goat’s Blue Cheese
Pinetta is Pino’s wife and this is her marbled goat milk cheese.
This truly unusual cheese is delicate and very tasty so that it appeals also to non goat cheese lovers.
We see her as a “Lady” with a delicate and well-balanced character. She is never aggressive but persistent and convincing.
The aromas and flavours reach their peak after a minimum ageing period of 90 days in a fresh, humid but naturally ventilated space.
In 2013 and 2015 he won the QUALITY AWARD at national dairy contest INFINITI BLU, dedicated to blue cheese that is held every year in Gorgonzola.
Ingredients: pasteurised goat MILK, live milk enzymes, rennet, salt and penicillium glaucum yeast.
Weight: Approximately 4 Kg.
Packing: wrapped in aluminium foil.
Shelf life of packed product: 120 days.
ALLERGENS: MILK and MILK protein.
SHAPE: cylindrical with flat surfaces and slightly irregular straight sides, the edges are barely rounded.
EXTERNAL FEATURES: the rind is slightly wrinkled, of medium consistency, covered with a layer of mould and is a natural light grey colour with some darker spots; the holes in the two sides made to allow the entry of oxygen during ageing are visible.
INTERNAL FEATURES: the paste is soft and at times creamy, ivory white, changing to pale straw-yellow. It has greenish rather than bluish veins, not always evenly distributed.
ODOR: it releases the typical goat and barn scents combined with a smell of dried porcini mushrooms, woodland undergrowth and mould.
FLAVOUR: average saltiness and sweetness, barely pungent. High persistence.
Food pairing: this is a meditation cheese that can be served at any point of the meal and in different ways. As an aperitivo, antipasto and on a cheese platter it will enhance the variety served. It can be used to make main courses like risotto or in stuffed pasta like ravioli, and to make sauces for side dishes or as a dessert cheese paired with a sweet wine.
Wine pairing: best paired with a sweet Tuscan Vin Santo, Malvasia, a late harvest wine, aleatico from the Elba Island or a passito from Pantelleria.