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Made in VDA
Aosta Valley

2,88 €

Price per piece.

From the fusion of two adjectives, small and round, comes the fancy name of this little creation of La Petite Ferme of Gignod ... Pegnoriun, a caprine wonder, soft and flavorful as per French tradition.

Tiplogy: vegetable coal.

Goat's milk, evolution of the soft dough of a tomino. Wrapped in charcoal, Fulvio and Anna of La Petite Ferme's crottin is surprising for its freshness, slightly acidic and complete in the mouth.

Price per piece.

Semi-seasoned goat's milk (at least 10 days of maturing) from the soft dough of the tomino. Not adding mold, naturally the normal geotricum develops on the surface that leads to a cream color and a sub-layer that starts to "drop". The proteolysis and lipolysis in the sub-layer accentuate the intensity of the aromas and the smell of irises.

Tiplogy: vegetable coal.

Semi-seasoned goat's milk from the soft tomino pasta, covered with edible vegetable charcoal. The dough remains pinstriped and very white in contrast to the sub-crust, which when cured becomes soft and cream-colored (curing is at least 15 days). Aging even more, acidity and freshness give way to more intense aromas, with a slight spicy note.

La Petite Ferme

About the manufacturer

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