Snowdrop Spreadable Goat Cheese

Spreadable raw goat's milk cheese, slow lactic coagulation over 24 hours

Like the flower that gives it its name: pure, delicate, and surprising—a goat cream that melts at the first sip.

Verdetti Catia's Spreadable Goat's Milk Bucaneve

Verdetti Catia's Bucaneve is a small masterpiece of cheesemaking patience: a spreadable raw-milk goat's cheese, obtained through slow 24-hour lactic coagulation—the most delicate and noble technique in the art of goat cheesemaking, where the milk curdles almost on its own, drop by drop, developing a creamy, fine texture and a complex aromatic profile unmatched by rapid processing. Just three ingredients—Italian goat's milk, rennet, and salt—and raw milk preserve the cheese's aromas and live cultures. Spreadable on bread, it's like a cloud; on the palate, the acidic freshness of the goat's cheese unfolds into elegant, lingering lactic notes.
 
 
 

The roots of this Snowdrop are deep in tradition

Lactic coagulation is the slow process of cheesemaking: born in the valleys where goat's milk was a daily commodity, this technique relies on time—an entire day—to do the work that elsewhere takes shortcuts, and for centuries it has produced the finest fresh goat cheeses in the Alpine and Apennine tradition. The name chosen by Catia tells the rest: snowdrop is the flower that defies winter, the first to break through the snow, heralding spring—just like this pure white cheese, which originates in the Pistoia mountains and brings the gentle promise of freshness to the table, season after season.
 
 
 

Choosing Bucaneve Spreadable Goat Cheese means taking care of yourself.

Goat's milk is the gentlest of milks: its fats, made of small globules and rich in short- and medium-chain acids, are easily digested, and its proteins are often better tolerated than cow's milk. Processing with raw milk preserves live lactic acid bacteria and the original aromatic complexity, while slow lactic coagulation keeps the cheese fresh, moist, and naturally rich in high-quality proteins, calcium, and phosphorus. An artisanal and transparent alternative to industrial spreadable cheeses: here the label is read in three words.
 
 
 

How to Best Use: Bucaneve Spreadable Goat Cheese

• SPRING CANAPESE — The aperitif that blossoms: Bucaneve generously spread, crunchy slices of Organic radishes and a thread of Wildflower Honey from the Veio Park: the gentle spiciness of the radish, the acidity of the goat cheese and the sweet floral flavour in perfect balance.
• THE APPLE AND COCOA CUP — The dessert that never goes out of style: Snowdrop quenelle with wedges of Organic Golden Rush Apples caramelized in a pan and flakes of Organic Dark Chocolate 71%: hot and cold, sweet and tart, in an elegant glass.
• THE CREAMED PINK VELVETY — The chef's touch: blend the organic red beetroot cooked in a creamy sauce and stirred off the heat with a spoonful of Bucaneve: the goat cheese melts into white crests on the bright pink — beautiful to photograph, delicious to finish.

The Producer: Catia Verdetti

In the Pistoia Mountains, Verdetti Catia safeguards a very short supply chain herding within the Slow Food Presidium of Pecorino della Montagna Pistoiese: raw milk processed on the farm and the artisanal patience of slow processes, from the stable to the basket.
 
 
 

Ingredients

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

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

• Energy: 955 kJ / 230 kcal
• Fat: 19 g, of which saturated fatty acids: 13 g
• Carbohydrates: 2 g, of which sugars: 2 g
• Protein: 12 g
• Salt: 0,8 g

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

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