Its names means caprino in Italian or goat cheese, Coazze is a tiny village up in the Alps near Turin.
|Piedmontese cheeses, Cavrin is among them!|
In this map below you can see where Coazze is located in the Turin province in Piedmont.
- it's traditionally produced from the Spring to the fall
- because the chamois goat's milk has a very strong flavor, it's get blended to cow's milk to soften it
- to this blend, veal rennet is added and a long clotting process follows
- Cevrin ages for at least 3 months during which it gets turned upside down and salted every day!
- its rind is brownish, rough and wrinkly, its outer color is due to the natural molds developed while maturing
- its paste is brittle with very few holes, its color is straw yellow
- its scent is pungent, wild
- its flavor is intense and spicy with hues of hazelnut and butter
What to eat with Cevrin?