Formaggella generally describes a soft, fresh cheese;  this one, from the valleys near Luino, is made with whole raw goat’s milk, and has a medium-firm texture. Matured for a minimum of 20 days, the cheese is white, with a mild flavour and a delicate aroma, and less soft than some fresh goat’s cheeses.

The main species of goat which give their milk for this cheese are the Camosciata delle Alpi, the Saanen, and the Nera di Verzasca,  pictured on the red background of the brand logo.