GENUINE DELIGHTS FROM OUR VALLEYS
To produce these cheeses, the milk is processed raw right after milking. This process enhances the organoleptic quality giving the cheese the fragrance of the territory. Every bite is an experience of aromas, herbs and flowers from pastures where the native breeds grow, like the Pezzata Rossa.
INTENSE FLAVOURS WITHOUT COMPROMISES
A QUALITY COUPLE
There are two Botalla specialities processed with raw milk: Maccagno Cervo, soft with a delicate shrouded taste, and il Kaprone, pure goat’s milk with a decisive aromatic taste for demanding palates. Want to taste it a its best? Try accompanying it with a structured red wine from Piemonte, of course.