Capra pepe e olio, goat cheese with pepper and extra virgin olive oil, Latteria Perenzin

The goats live in spacious barns with outdoor access at the foot of the Venetian Alps. Their excellent milk is pasteurized and immediately processed into this aromatic semi-hard cheese. The wheels mature on wooden shelves in the over 60-year-old rooms until they have developed their characteristic rind. They are turned by hand every day. Then they are rubbed with extra virgin olive oil and crushed Tellicherry pepper and mature for another four to six months. The flavor is delightful, elegant on the inside, and subtly balanced with the peppery spice. The rind should be eaten.