Italian Goat Cheeses

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. There are two main varieties of caprino: fresco (fresh) and stagionato (aged). A fresh version is ... READ MORE

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. It the region of Molise, it is produced mainly around Montefalcone del Sannio, in the province of Campobasso. Made f... READ MORE

Named after the town of Roccaverano, this fatty cheese is produced in Langhe, a hilly area to the south and east of the river Tanaro between the Piedmont provinces of Asti and Alessandria. Robiola di Roccaverano is a fresh or short-aged s... READ MORE

This traditional Apulian delicacy is a cross between a cheese and fresh ricotta. Made with the mixture of milk from pasture-fed goats or sheeps, it is produced by combining ricotta and traditional cheese-making methods. The fresh milk is first hea... READ MORE

Ricotta forte is a traditional Apulian cheese. This white cheese is made from sheep's or goat's milk. The texture is creamy and spreadable, the aromas pungent, and the flavors spicy and intense. Originally, it was produced by the shepherd... READ MORE

Scimudin, meaning little cheese in local dialect, is a fresh, shortly aged, buttery, brie-style cheese produced in the province of Sondrio. Once made with pure goat’s milk (since goats were very common in the area), nowaday... READ MORE

Traditionally produced in the Lombardian province od Varese, Formaggella del Luinese is a semi-hard cheese made with raw whole goat’s milk obtained from local Alpine breeds. After the first 20 days of maturing, the taste of Formagel... READ MORE

Cacioricotta is a cross between a cheese and fresh ricotta, produced by combining two techniques of cheese-making. It is both cacio, meaning cheese in the local dialect, and ricotta, meaning recooked, b... READ MORE

Casu axedu is an Italian cheese hailing from Sardinia. The cheese is made from sheep's or goat's milk. After the curd has been shaped, it's often left to drain for 2 days before it's placed into brine, where it can stay conserved for a lo... READ MORE

Caggiu de crabittu is a traditional Sardinian goat cheese made from the abomasum of a young goat (kid) and goat milk. The kid must be fed exclusively on its mother’s milk from birth until slaughter. Before slaughter, the kid continues to suc... READ MORE

Tronchetto or Tronchetto di capra is a traditional cheese hailing from Piedmont. The cheese is made from goat's milk. Underneath its bloomy rind, the texture is first chalky and crumbly, but it becomes semi-soft, creamy, and buttery with ... READ MORE

Acidino is an Italian cheese made from pasteurized goat’s milk that is naturally acidified. The cheese is drained, then molded, while salt and fresh herbs and aromatics such as watercress, chives, thyme, and cumin are added to the c... READ MORE

Capridor is a semi-hard Italian cheese originating from Sardinia. It is made from goat’s milk and matures for about three months. Its edible rind is moldy, while the texture is compact and soft, and the body is straw yellow in color... READ MORE

Casoperuto is a traditional cheese hailing from Sessa Aurunca (Caserta). The cheese dates back to the classical age, and it's made from January to July using goat's milk and dried vegetable rennet. The curd is milled, washed, drained by h... READ MORE

Fallone di Gravina is a traditional cheese originating from Gravina. The cheese is made from a mixture of sheep's milk and goat's milk, which gives the cheese some spicy notes. This cheese is rindless and fresh, and because it's made from... READ MORE

Robiola incavolata is a less known but more interesting type of Robiola cheese hailing from Piedmont. It's made from pasteurized goat's milk and comes wrapped in cabbage leaves that are tied up by hand. The cabbage leaves give the cheese ... READ MORE

Caprino della Limina is a traditional goat's milk cheese from Calabria, Italy, particularly produced in the mountain communities of Limina. It is made by adding kid rennet to goat’s milk, allowing it to set, then pressing the curd into rush ... READ MORE

Ricotta affumicata di Mammola is made from the whey of goat's milk. The cheese has a soft, velvety texture, a slightly salty and fresh flavor, and a distinct smoky aroma imparted during the production process. After coagulating goat's milk with fi... READ MORE

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. In the region of Trentino Alto Adige, it is produced mainly in the province of Trento, around Val di Fiemme... READ MORE

Caprino from Basilicata is an Italian cheese made with raw goat's milk and rennet - the name comes from the Italian word capra, meaning goat. Caprino was born from the need to preserve milk – it can be enjoyed fres... READ MORE

Caprino Marchigiano is a traditional goat’s cheese produced in the Italian region of Marche, mainly in the provinces of Pesaro and Urbino. Made with raw milk, this dry-salted cheese is available in short, medium, or long-aged version, with p... READ MORE

Baronerosso di capra is an Italian cheese hailing from the region of Veneto, where it's produced by La Casearia Carpenedo. The cheese is made from raw goat's milk and it's left to age for at least 5 months before consumption. During the m... READ MORE

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 ... READ MORE

Caprino is a goat’s milk cheese made throughout Italy, in the region of Apulia mainly produced around the province of Lecce. There is a saying that the goat is the cow of the poor, so one might think that caprino is the cheese of the poor, b... READ MORE

Caprino della Valbrevenna, also known as Furmaggiu de Cravais is a variety of caprino goat cheese from the Ligurian province of Genoa, made mainly in the municipalities of Valbrevenna, Val d'Aveto, Alta Valle Scrivia, and mountain parts o... READ MORE