Goat's Cylinder

Raw goat's milk cheese with edible rind, from rapid rennet coagulation for 1 hour

Small, compact, and ready for anything: this medallion goat cheese goes from the table to the pan without losing any of its elegance.

The Goat Cylinder by Verdetti Catia

Verdetti Catia's Cilindretto di Capra (Goat's Cylinder) follows the other great path of cheesemaking: rapid rennet coagulation, where the rennet does the work in just an hour, resulting in a more compact, elastic, and knife-friendly cheese than its dairy cousins. Raw Italian goat's milk, rennet, and salt, with the edible rind completing the experience, make this cheese's distinctive cylinder shape sliced ​​into perfect medallions, with a fresh, clean goat's flavor and a structure that holds up beautifully to heat. It's the chef's goat's cheese: beautiful to plate, versatile to cook, and delicious just the way it is.
 
 
 

The roots of this Cylinder are deep in tradition

Rennet coagulation originates from one of the most beautiful legends in gastronomy: it is said that a nomadic shepherd, crossing the desert with milk stored in a pouch made from a lamb's stomach, found it transformed into a firm and flavorful curd at the end of the day—he had unknowingly discovered the power of rennet. Since that fortuitous day, the rennet method has become the main route for much of the world's cheeses. And the cylindrical shape belongs to the noble family of goat's cheeses, the small logs that have graced European tables for centuries: compact for travel, perfect for slicing and sharing.
 
 
 

Choosing the Goat Cylinder means taking care of yourself

Raw goat's milk is a concentrate of nutritional goodness: small-globule fats, rich in short- and medium-chain acids, among the most digestible in the dairy world, and proteins often better tolerated than cow's milk. The raw processing preserves live cultures and authentic pasture aromas, while the rich, compact rennet paste provides high-quality proteins, calcium, and phosphorus in every medallion. The edible rind, a gift from natural cultures, completes the profile of an artisanal cheese that wastes nothing and hides nothing.
 
 
 

How to Best Use: Goat's Cheese Cylinder

• MEDALLIONS IN A BACON CARRIAGE — The finger food that steals the show: wrap the medallions in Organic Stretched Bacon of wild pork and sear them in a pan until the shirt is crispy.
• AGRETTI WITH MELTED GOAT CHEESE — The spring dish that tastes of new grass: skip the Agretti or Beard of the Friars with oil and lemon, place the warm medallions that melt slightly and complete with a organic hazelnut grains.
• THE MEMORABLE END OF THE MEAL — The elegance of contrast: a Cilindretto medallion with the organic sour cherries in spirit and a little picture of India Dark Chocolate 70% Organic: goat cheese, fruit and cocoa — the tasting is served.

The Producer: Catia Verdetti

Between the pastures of the Pistoia Mountains and the Slow Food Presidium of the Pecorino della Montagna Pistoiese, Verdicts Catia He processes the milk of his goats and sheep raw, exploring all the ways of the cheesemaking art: from slow lactic to rapid rennet, always within the company's supply chain.
 
 
 

Ingredients

LATTE Goat's milk, rennet, salt. Edible rind. Milk origin: Italy.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1120 kJ / 270 kcal
• Fat: 22 g, of which saturated fatty acids: 15 g
• Carbohydrates: 1 g, of which sugars: 1 g
• Protein: 16 g
• Salt: 1 g

Indicative average values ​​for the fresh rennet goat cheese category.
 
 
 

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