Caprino al Lattice di Fico

Caprino al lattice di fico is a very special variety of caprino cheese from the Italian region of Marche, produced mainly in the provinces of Pesaro and Urbino. What makes it special is the rennet used to coagulate the milk – the raw goat's milk is simply stirred with a freshly cut fig tree branch, and the milky juice that comes from it curdles the milk.

It might seem like a simple procedure, but it requires a great deal of experience because if the branch remains immersed in milk too long, the cheese develops an unpleasant, bitter flavor. Caprino al lattice di fico can be consumed after a short maturation ( a month or two) or left to age up to a year.

It has a savory, slightly spicy flavor, and due to the fact it is made with plant coagulant, it is also suitable for lacto-vegetarians.