Goat Goat

Obtained with slow and spontaneous lactic coagulation to preserve the pleasant and characteristic acidic taste due to the action of lactic ferments that transform lactose (milk sugar) into lactic acid, making it an easily assimilated and digestible product, rich in proteins with a high biological value. On its own, it can be enjoyed seasoned with olive oil, spices and flavorings or spread on toast and crackers.