Gobbo Acacia, 100% raw alpine sheep's milk with acacia honey
Gobbo di Acacia is extremely unique due to the rare combinations of raw sheep's milk and alpine raw acacia honey.
Gobbo di Acacia is made of 100% raw Alpine sheep's milk and matured in underground stone caves in ancient Gerbido, the area of Upper Valle Grana in North Italian Alps until it has hard texture with pleasantly developed flowerly palate. A real superstar of the Alps!
NATURAL AND PURE
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3. All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 1000-2700 m above sea level. The ancient breeds provide A2 type superior milk (with unmutated amino acid).
HOW TO USE?
Gobbo Acacia can be used as dessert and appetizer cheese. Serve with glass of wine and fruits. If you like cooking, you can use thin cheese slices on risotto and fresh salads.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.