The Brunet is a typical Piedmontese goat cheese. The goat milk, which can be of Italian or Spanish origin, is then carefully processed by the cheese masters of the Alta Langa Dairy, whose artwork has long since entered the Olympus of local excellence traditions.
It is a soft cheese, aged for no more than seven days and made from a few simple and high-quality ingredients: very fresh goat milk, which gives the Brunet its characteristic spicy and wild flavor, cultures, salt, and rennet.
The Brunet cheese comes in small cylindrical shapes. The cheese is enclosed in a soft, rough, and malleable rind with a typical straw-yellow nuance, delicate and distinctive.
The rindless part, free of holes and achieved through a light aging process, appears as a soft robiola made from goat's milk with a thin whitish rind, featuring a creamy heart that can be enjoyed by the spoonful.
Ingredients: pasteurized goat milk, rennet, salt. May contain traces of cow's milk.
Valori nutrizionali per 100g di prodotto:
Energia Kcal 290/Kj 1200
Grassi totali g 25 di cui acidi grassi saturi g 18
Carboidrati g 1,8 di cui Zuccheri g 1,8
Proteine g 14
Sale g 1,00
The Brunet, given its characteristic flavor, is excellent to enjoy natural. The ideal way would be to savor it just slightly warm spread on a slice of homemade bread, a drizzle of acacia honey, and a sprinkle of hazelnut crumbs.
Another alternative is to enjoy it with fresh berries or accompanied by lemon marmalade.
Perfect for rustic and trendy aperitifs, the Brunet will impress at the table: delicate yet original, it will not go unnoticed.
Ideal to pair with flavored white wines.
The Brunet has an unmistakable taste: the slightly acidic note typical of goat cheeses blends with very fresh floral notes. The result is a cheese with a characteristic yet delicate flavor.
Il Brunet ha un sapore inconfondibile: alla nota acidula tipica dei formaggi caprini si mescolano freschissime note floreali. Il risultato è un formaggio dal gusto caratteristico ma delicato.
€ 9,90
per Forma intera da 270g ca.
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