Type of cheese: Capra cheese

Capra trunk

Typical Piedmont cheese with a chalky paste and a slightly creamy surface covered with a thin straw yellow skin. The taste, slightly acidic towards the centre, becomes more rounded as it approaches the thin layer of cream on the surface, which increases as the maturation time progresses. The goat trunk has the same [...]

Robiola di Capra

Typical chalky Piedmont cheese and a slightly creamy surface covered by a thin straw yellow skin. The taste, which is slightly acidic towards the centre, becomes more round as it approaches the thin layer of cream at surface level, which tends to increase as maturing progresses. The two flavours love pleasantly for [...]

Fresh Capra alle herbs

Cheese obtained from lactic coagulation through slow processing lasting between 24 and 40 hours. Then pressed into cloth to achieve the right firmness, the process is formed and flavoured. Processing gives the product a pasty, spreadable texture that is easily loamable for use in various preparations. The taste is light, [...]

Barbera Cravot

Cheese made from milk of Piedmontese goats from rennet-type processing. Its characteristic is its particularly compact paste, which is the result of a particular method of processing but also of a rather long maturation period. The colour of the rind is the result of further maturation in Barbera D.O.C. wine. The resulting taste [...]

Honey goat’s caciotta

Cheese made from milk of Piedmontese goats from rennet-type processing. The paste is elastic and pleasantly soft with a thin rind of an intense colour. The taste is light, delicate, but retains all the notes and flavours of the milk. Organic chestnut honey is added during processing, thanks to [...]

Capra Blue

Typical of the Piedmont region, it is made from rennet-type goat’s milk. The taste depends very much on the ripening and treatment of the rind during ripening. Maturing around 40 days gives the product an elastic and soft paste, slightly speckled, flavourful but with no pungent taste.

Granules

Cheese made from Piedmontese goat’s milk. Cooked cheese, which requires careful processing and long maturation to obtain its finely grained structure with a flavourful taste. When tasted at short maturing, its texture is still elastic with a taste that is tasty but uniform, when the texture tends to [...] as the cheese matures.

Cravot

Cheese made from milk of Piedmontese goats from rennet-type processing. Its characteristic is its particularly compact, crumbly paste, which is the result of a particular method of processing, but also of a rather long maturation period. The resulting taste is fairly intense but well-balanced, typical of ripened cheese.

Toma di Capra

Typical of the Piedmont region, it is made from rennet-type goat’s milk. The taste depends very much on the ripening and treatment of the rind during ripening. Maturing around 40 days gives the product an elastic and soft paste, slightly speckled, flavourful but with no pungent taste.