AZIENDA AGRICOLA PAROS boasts, as a feather in the cap, the production of local delicacies such as goat’s milk cheeses, which are processed in raw milk, ie unpasteurized. Goat cheeses and wild boar salami are the spearhead of the products you can find at the Paros farm in Angolo Terme.
For thirty years the Paros farm produces traditions and flavors that know about goat’s cheese. Goat cheeses and wild boar salamis are the products considered to be the spearhead of the Paros farm in Angolo Terme. In addition to smoked cheese and flavored with juniper berries, at Paros we can choose from a dozen quality cheeses. Let’s start with those from the first salt to the classic goat cheese, from the Cadolet to the Stael without forgetting the spread that has one of its strong products in goat gorgonzola. In addition, among the sausages, it is proposed the wild boar ham, strong and tasty. In short, we are facing a real strength of goodness as tradition wants. To know that, the Paros farm, produces all its products according to traditional practices. And it is also for this reason that it is part of the Slow Food Presidia.
The Paros farm is known to the public for the production of homegrown delicacies such as cheeses, both cow and goat. They are processed in raw milk, ie not pasteurized; with this processing, in fact, the product maintains the flavor of the herbs of the ancient tradition continued over time.
Cacioricotta is a compact and tasty pasta made with goat's milk. 1 kg.
The Fatuli smoked slowfood presidium with juniper berries is processed into raw milk. 1 kg
The classic sweet caciotta is a buttery paste with a sweet taste. 1 Kg.
CUOR DI CAPRA
The goat's heart is a compact or slightly intense paste with an intense flavor. It is processed in raw milk. 1 Kg.
Goat’s cheese is leaner and more digestible than cow’s and does not irritate the intestine. But it is also richer in active ingredients that firm the tissues and turn on the metabolism. Among the varieties of milk, the goat was the first to be milked and consumed by man.
In ancient times, this precious food represented the main food of infants and children in many civilizations in the Mediterranean basin and in the East. The goat’s milk, in fact, by chemical composition is (together with that of donkey) the most similar to breast milk, even if over time it has been “supplanted” by cow’s milk.