Type of cheese: Capra cheese

Capra caciotta

Cheese made from Piedmont goat’s milk from rennet processing. The paste is elastic and pleasantly soft with a fine straw rind – The taste is light, delicate, but retains all the notes and flavours of the milk. The cheese has an average maturation time of 20-30 [...]

Capra stracchino

Fresh cheese made from Piedmont’s milk alone by rennet clotting. It has just been produced with a smooth and homogeneous texture, which when matured tends to become creamy from the inside of the product. The taste is fresh and light typical of the stracchino, slightly enriched by the characteristic notes of the goat’s milk.

Caprotto

Cheese obtained from the rennet coagulation of Piedmont goat’s milk. It has a soft texture, slightly touched and tends to become more creamy. The careful maturing process favours the development of a light layer of penicillium candidum throughout the surface. The taste is delicate, encircling, characterised by an appropriate balance between the taste of [...]

Caprella

Cheese obtained from the rennet coagulation of Piedmont goat’s milk. Its texture is really special because as the curing process progresses, the paste at the heart remains firm, almost crumbly, becoming more elastic and tasty from the ‘under skin’. The careful maturing process also favours the development of a light layer [...]

First Sale of Capra

Fresh cheese made from Piedmont’s milk alone by rennet clotting. It is the fresh cheese for excellence, obtained only by curdling the very fresh milk. For this reason, it maintains a sweet taste, a firm texture, but not acidic. Its delicate taste encapsulates all the notes of the fresh milk.

Ricotta di Capra

Typical ricotta obtained from whey from previous processing (goat cheese only) and a small addition of goat’s milk to give it greater creamity. The product is obtained by careful and studied processing, without the addition of salts and/or dirt acids, solely through the combination of acidity and temperature. The taste is [...]

Fresh Capra

It is the classic goat obtained from lactic coagulation through slow processing lasting between 24 and 40 hours. Then pressed into canvas to reach the right compactness is formed as necessary. Processing gives the product a pasty, spreadable texture, which can be easily amalgamated so that it can be used in several [...]