Goat aged cheese

Unlike the young, aged cheese is more dense and aromatic while mature cheese has almost no smell of goat milk. The very specialty is a source of useful trace elements and vitamins. It is rich in potassium, calcium, protein, phosphorus and copper.

Aged goat cheese can be sprinkled lasagna, pizza or pasta. It provides all the pleasant smell of hot dishes. Or submit heated on toast bread with salad. According to general recommendations such cheeses are better suited light pink or white dry wine. Goat cheese seasoned considered a wonderful addition to a cheese plate.

The tradition of cooking goat cheese thing to the past. It is said that more than a thousand years ago, they ate in Asia Minor, the Mediterranean and the Caucasus. But even in those days the locals have experimented with the recipe and tastes. This cheese, compared to the exposure of young, has a very spicy flavor, so enjoy gourmets who are not afraid to experiment with flavors. Moreover, scientists have proved the usefulness of this product, utilizing molecular technologies. Studies have shown that goats milk fat molecule is 10 times smaller molecules cow's milk, goat's so digested products perfectly. Experts have concluded that the goat cheese is for the body's natural antibiotic, moreover, does not cause allergies. Made from 100% goat's milk and aged for at least 3 months.