The Girgentana goat is a native breed of the province of Agrigento at risk of extinction.
Today, from its milk, curdled with vegetable rennet, the Montalbo Farm of Campobello di Licata prepares different types of fantastic cheeses.
You will visit this small dairy with many surprises, and the breeding of the picturesque goats with the typical twisted horns.
Then, at La Madonnina Restaurant, you will taste some of the various cheeses made with goat’s milk: from classic Girgenti to caciottas, both fresh and medium-aged, with a flowery rind, blue-veined paste, under ash (of almond wood), salty and baked ricottas. But also the robiolas and the stuffed Tuma, taken from an ancient Sicilian recipe, in which the goat’s cheese is dipped in liquid plaster and seasoned at room temperature.
Duration: 3 h