Piedmont’s Alpine valleys are home to a wealth of different cheeses of varying flavours and names. In this diverse scenario, “FORMAGGETTA” from the Acquese area is one of the most prestigious cheeses, and deservedly so. It is a top quality product, made following unchanged, age-old techniques as regards the type of milk used (sheep’s milk, goat’s milk and a tiny part of cow’s milk), the length of maturation and the cold curds.
The cheeses measure 12-14 centimetres in diameter and 4-5 centimetres in height, weighing around 400-500 grams. They are milk white in colour, with a fine texture and a delicate, tasty, slightly sour flavour.
The “bec” (ram) cheeses, produced in October/November when the nanny-goat mates with the “bec”, are particularly famous.
They are made from hill-farmed sheep and goat’s milk, enhanced with aromatic herbs and produced on the farm, just as our grandfathers did.
“Bigât” offers the chance to taste these cheeses in the various stages of maturity: fresh, “rested” and dry (excellent when grated over “tajarin” and tripe).