Traditional French young goat cheese aged for 6 days. Made by hand according to the original old French technology from the milk of Alpine goats. Texture - soft, curd, slightly crumbly. The fresh milky taste in the middle becomes more tart at the ashy crust. It is she who gives the cheese an exquisite sourness, which in combination with the creamy smell of goat's milk creates a special bouquet: notes of straw, wood and walnut are felt. Perfectly combined with young wine. Young white, light pink or fruity red wines are suitable. For example, Sauvignon Blanc from the Loire Valley (Touraine, Sancerre, Pouilly-Fumet, Saint-Brie), Chenin Blanc (Vouvray, Touraine), Macon, Cote du Rhone and Chinon, Gruner Veltliner, Albarigno, dry Riesling and Pinot Grigio. All Ko&Co dairy products are made from fresh whole milk, without the addition of preservatives and artificial additives. Goat cheese is especially useful for children — the amino acids contained in it are involved in the formation of muscle tissue. Cheese is rich in vitamins: B1, B12, A, E, H, C, PP, as well as trace elements: Ca, K, Mg, P, Z, Cu and Fe. For vegetarians, goat cheese can be an alternative to meat or fish, due to its high protein content. Cheese contains almost no alpha-casein, a substance that provokes allergic reactions. The history of the use of ash in French cheese-making goes back hundreds of years. If there was no cellar in the house, fresh cheese was stored in the oven, as in the coldest place at home. Over time, they began to notice that the taste of goat cheese from the combination with ash becomes more saturated and bright. It turned out that during the ripening process, the mold grows through the ash and forms a dense ash crust. The crust makes the cheese's curd consistency denser and adds a pleasant woody tint to the taste. In addition, it protects the cheese from the penetration of pathogenic microflora, absorbing excess moisture from the surface of the cheese. The milk of Alpine goats for our cheese goes into production immediately after milking. We do not separate it, do not normalize it, do not introduce thickeners. Whole milk undergoes gentle pasteurization and is freed from harmful bacteria, preserving the beneficial properties of the natural product. In real whole non-normalized milk, the ratio of fat and vitamin-mineral complex does not change so that all the valuable substances of the product are fully absorbed.