Intense Goat Cheese

Spreadable raw goat's milk cheese with edible rind: slow lactic coagulation over 24 hours and a character that lives up to the promises of its name

Beneath its lively skin beats a creamy and decisive heart: goat cheese for those who are not satisfied with delicacy.

The Intense Goat by Verdetti Catia

Verdetti Catia's Intenso di Capra is the bold brother of mountain goat cheeses: a spreadable raw-milk goat cheese, born from a slow 24-hour lactic coagulation process and then refined to develop its distinctive edible rind—a thin, lively crust that encloses the creamy heart and defines its character. Just three ingredients—Italian goat's milk, rennet, and salt—and the patience of a maturation process that concentrates the aromas: beneath the rind, bold goat notes, nuances of undergrowth and hazelnut, a creaminess that spreads and captivates. The name is a declaration of intent: here, the goat cheese speaks loudly.
 
 
 

The roots of this Intenso are deep in tradition

In the great tradition of lactic goat cheeses, maturation is an art in itself: the young, white cheeses were placed on the wooden boards of the cellars, where the humid air and beneficial microorganisms, day after day, wove that thin, wrinkled rind that affineurs call a "second skin"—not a casing to be discarded, but the most precious part, where the flavor is concentrated and transformed. It was the cheese of connoisseurs, the one the cheesemakers set aside for distinguished guests while the fresh cheeses went to market. Intenso embodies this legacy: time as an ingredient, the rind as its signature.
 
 
 

Choosing Intenso di Capra means taking care of yourself

All the nutritional benefits of goat's milk, with the added depth of maturation: goat's milk fats, in small globules and rich in short- and medium-chain acids, remain among the most digestible in the dairy world, while processing with raw milk preserves live enzymes and authentic aromatic complexity. The maturation process concentrates high-quality proteins, calcium, and phosphorus, and the edible rind—the fruit of the natural enzymes—is itself part of the experience, eliminating waste. A cheese with character that remains, profoundly, gentle on those who enjoy it.
 
 
 

How to Best Use: Intense Goat Cheese

• THE CHARACTER CUTTING BOARD — The strong flavours seek each other out: the Intense in the centre, with slices of Organic Corallina Salami and rocks of Organic Seasoned Sausages of wild pig: a cutting board that doesn't whisper, it sings.
• CROSTONE WITH BLACKBERRIES — The sweet and sour game of summer: Intense spread on warm bread with Organic blackberries just crushed on top; next to it, a chilled glass of Elderflower Kombucha: the botanical aperitif that surprises everyone.
• INTENSELY STUFFED VEGETABLES — The goat cheese that transforms the garden: stuff the Fresh Giarratana Onion baked with the Intense melting in its sweet heart, and try it melted on the hot grains of the Fresh Organic Corn Cob barbecue: applause guaranteed.

The Producer: Catia Verdetti

From the Pistoia Mountains and the Slow Food Presidium of Pecorino della Montagna Pistoiese, Verdetti Catia creates raw milk goat and pecorino cheeses from the company's own supply chain: slow processing, baskets and cellars where time does its job.
 
 
 

Ingredients

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

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

• Energy: 1080 kJ / 260 kcal
• Fat: 21 g, of which saturated fatty acids: 15 g
• Carbohydrates: 1,5 g, of which sugars: 1,5 g
• Protein: 15 g
• Salt: 1 g

Indicative average values ​​for the refined lactic goat cheese category.
 
 
 

Freshness and Taste Guaranteed

Slight variations in weight are possible due to the handcrafted manufacturing process which preserves the integrity of the product.
 
 
 

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