Nocetto di Capra

Orobica goats

Nocetto di Capra is a soft-ripened pasteurized goat cheese from Lombardy.  Ambrogio uses milk from Orobica goats which are indigenous to Bergamo. The cheese is sweet, well balanced and like velvet on your tongue. It is a triple cream cheese slightly nutty with hints of mushrooms and walnuts.  On the whole this is a very mild almost aloof cheese even in its only highly addictive decadent way.  Once you have tried this cheese you will be hooked.

Pair this Cheese with Sauvignon Blanc, French Rose or even a wheat beer.

Warning!!! This cheese is addictive and not available year round.

Weight: 2.2 lb (1 kg)

Milk: Goat, pasteurized

Rennet: animal

Format: Soft-ripened — Wheel

Origin: Lombardy, Italy

Aged: 3 – 5 weeks

Paste: White

Rind: Soft snowy white and edible

Texture: Soft creamy texture of a firmer Brie

Goat cheese crostini

Warm Goat Cheese Crostini with mixed greens, pears and radishes.

8 thin slices of a French baguette
Olive oil for drizzling
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
8 thin slices of goat cheese 6-8 ounces (Nocetto di Capra or similar cheese)
2 radishes shaved thin
4 cups baby mixed greens
1 ripe Bosc pear, peeled, cored, and thinly sliced
Kosher salt and freshly ground black pepper

Place a cookie tray with bread slices drizzled with olive oil in a preheated, 350-degree oven until crostini is golden brown (approximately 10 minutes). In a small bowl, combine the lemon juice and 3 tablespoons olive oil and season with salt and pepper. Place goat cheese on crostini and warm in oven for several minutes. In a bowl, combine radish, greens and pear and dress with lemon dressing. On cool plates, serve a pile of the salad, two crostini, and a drizzle of the remaining dressing. Garnish the plate with a generous amount of freshly ground black pepper.

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Filed under Artisan Cheese, Chef Lippe, goat cheese, Nocetto di Capra

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