La Tara

The Tara from Azienda Agricola Natalina is the farm’s most distinctive and characterful cheese, created for lovers of authentic flavours and fine matured goat’s cheeses. A product that does not seek standardised perfection, but rather enhances the character, natural evolution and aromatic complexity that only time can bestow.

Its long maturation, which can exceed six months, transforms the goat’s milk into a cheese with a strong personality, capable of expressing intense aromas, developed notes and an extraordinary richness of flavour.

Production and Maturation

La Tara is left to mature slowly over long periods, during which it develops an increasingly compact texture and a unique aromatic complexity.

The rind tells the story of the passage of time: rough, weathered and naturally evolved, it encases a paste that progressively acquires intensity and depth of flavour.

Tasting Notes

Visually, it presents a wrinkled rind of a light brown colour tending towards dark brown, a hallmark of its long maturation.

On the nose, it offers intense and penetrating aromas, with mature notes that fully express the character of goat’s milk and prolonged ageing.

On the palate, it is bold, persistent and complex. The hard, crumbly texture releases deep aromas, with a long-lasting flavour that will delight lovers of more structured cheeses.

Pairings

Ideal for tasting with:

• Aromatic honeys
• Mustards and spiced jams
• Dried fruit
• Walnuts and almonds
• Rustic bread

It pairs magnificently with full-bodied red wines, passito wines, fortified wines and top-fermented craft beers.

Culinary Uses

Thanks to its compact and crumbly texture, it is excellent:

• For tasting
• Grated over pasta dishes
• On risottos and soups
• In mountain recipes
• To enhance gourmet platters

Why Choose It

La Tara is a cheese dedicated to true connoisseurs of mature goat’s cheese. A product that embodies time, tradition and the authenticity of artisanal production, offering an intense and unforgettable taste experience.

Storage

Store between +5°C and +15°C, in a cool, well-ventilated place, to preserve all its aromatic qualities.