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Ca' de Ambros Rusticapra

$23.00/Lb


A wheel, stone grey and mottled with white and tan, embodies this goat's milk name and rustic origins. Break past this rocky rind to inhale, and the scent of cool, wet stone engulfs the senses, with a hint of goaty tartness just below the surface. A dense, ivory paste is the tiniest bit sweet, and has a biting acidity and piquancy that is enhanced towards the rind. Creamy, with a noted aged taste that results in a earthy, rustic flavor, the Rusticapra stands out among its aged goat's milk relatives. Sooth the earthy, minerally bite of the Rusticapra with a sweeter Riesling or glass of Muscat.


Just the Facts

Country
Italy
Milk Type
Goat
Pasteurization
Raw
Rennet Type
Animal
Age
1 month

Pour a glass of...
  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!


  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).


    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.