Kamil Perry
Goat cheese, also known as goat's cheese or chèvre, is made from goat's milk. Goats were among the first animals to be domesticated for food production, and they produce high-quality, nutrient-rich milk even in harsh environments, making them valuable in arid or mountainous regions. Goat cheese is made worldwide, with different recipes and styles, from fresh and soft to aged and hard varieties. Italy, for example, is known for its Caprino cheese, traditionally made from whole or skimmed goat's milk, though modern production may also use cow's milk or a combination of both. Robiola, a soft-ripened cheese of the Stracchino family, is another Italian goat cheese, produced in the Langhe region with a combination of cow's, goat's, and sheep's milk.
| Characteristics | Values |
|---|---|
| Italian goat cheese names | Robiola, Caciotta, Caprino, Marzolina Di Capra, Mitica, MitiCABRA Soft Goat Cheese, Garrotxa Cheese |
| Regions | Langhe, Piedmont, Tuscany, Aosta Valley, Trentino, Liguria, Cavalese valley, Val di Fiemme, Valsesia, Rimella, Domodossola, Varzo, Val Vigezzo, Fiavé Pinzolo, Triora, Molini di Triora, Cosio di Arroscia, Ormea, Cuneo, Aspromonte |
| Type of milk used | Goat's milk, cow's milk, sheep's milk, lamb rennet, calf rennet |
| Texture | Soft, firm, semi-hard, hard |
| Color | Yellowish, reddish, brownish-white, cream-white, ivory-white, grey-brown |
| Taste | Salty, tangy, mild |
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What You'll Learn
- Caprino is an Italian goat cheese made from whole or skimmed goat's milk
- Robiola is an Italian soft-ripened cheese made with goat's milk, from the Langhe region
- Caciotta is a type of Italian cheese produced from goat's milk
- Caprino di Rimella is made from raw goat's milk in Piedmont
- Caprino della Valbrevenna is a goat cheese produced from September to October
Caprino is an Italian goat cheese made from whole or skimmed goat's milk
The process of making Caprino involves adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation, which usually occurs within 24 hours. Once the coagulation occurs, the curd is removed and placed in a mold without milling. The molds are left for 24 hours for the whey to drain out completely. The cheese is then salted and turned a number of times before being allowed to age, depending on the desired product.
Some versions of Caprino are aged for 30 days or longer, while others are seasoned with herbs and spices such as parsley, garlic, chives, and ground pepper. During the aging process, the cheese is turned once a week and washed with a brine solution. The aging process results in a thin, reddish-yellow rind, with the cheese inside ranging from ivory-white to brownish in colour.
Caprino is typically produced in the Alpine and Subalpine regions of Italy, such as Trentino, Liguria, and Piedmont. It is often served as an appetizer, spread on toast or accompanied by vegetables, oil, and pepper. When fresh, Caprino should be stored in the coldest part of the refrigerator at 36-37°F for two to three days. It should be wrapped in food-grade paper or parchment paper and placed in a tightly sealed container. To enjoy Caprino at its best, it should be removed from the fridge at least two hours before consumption to return to room temperature.
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Robiola is an Italian soft-ripened cheese made with goat's milk, from the Langhe region
Robiola is a unique Italian soft-ripened cheese made with goat's milk. It is native to the Langhe region, specifically the Langhe Hills just south of Torino, Italy. Robiola is one of the specialties of the Aosta Valley and is considered one of the most ancient goat's milk cheeses in Italy. The cheese is typically made with raw goat's milk or a mix of goat's milk and up to 50% cow's milk. The milk is left to acidify for up to 36 hours, allowing bacteria to consume the milk's sugars and create a yogurt-like consistency.
Robiola di Roccaverano, a variety of Robiola, is the only Italian historical goat milk cheese still in production, following procedures established over 200 years ago. It is produced in the village of Roccaverano and is known for its soft-ripened texture and slightly scarlet-tinted rind. The taste and appearance of Robiola can vary depending on where it is produced, with some varieties having a thin, milky-white to pink rind, and others having no rind at all.
Robiola is a versatile cheese that can be served in a variety of ways. It is often served as a table cheese, either alone or with oil, salt, and pepper. It can also be paired with honey, enhancing its sweet and tangy flavors. In addition to being a delicious snack on its own, Robiola is also used in cooking, featuring in famous Piemonte dishes such as risotto robiola and aglio robiola spaghetti.
The process of making Robiola is relatively simple and does not require much stirring or cooking. The cheese gets its name from the Latin word "rubere," referring to the reddish color that the crust develops during maturation. Robiola is a perfect choice for those interested in homemade cheese-making due to its ease of preparation and short list of required ingredients.
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Caciotta is a type of Italian cheese produced from goat's milk
Caciotta is a type of Italian cheese that can be produced with different types of milk, including goat's milk. The term "caciotta" comes from the Italian dialect, meaning "small cheese". It is a diverse category of cheese that can be found in various regions of Italy, each with its own unique characteristics. Caciotta made from goat's milk will have a slightly sweet and tangy flavour, with a semi-soft texture and a natural rind. The taste can vary from mild to creamy, depending on factors such as the goat breed, diet, and production methods.
Goat's milk caciotta is a variation of the traditional caciotta cheese, which is usually made with cow's or sheep's milk. The production process for caciotta has remained largely unchanged over the years and follows traditional cheesemaking techniques. After coagulation with traditional rennet, the curds are cut into small grains, and then heated before being placed into moulds. The cheese then undergoes "stufatura", a process of steaming, which helps to lower the pH of the cheese rapidly.
Caciotta is a relatively simple cheese to make and does not require complicated techniques or attention during its transformation from milk to cheese. It is a small-format cheese that can be made in small batches with locally sourced milk. The texture of caciotta can vary from fresh and creamy to semi-firm, and its colour can range from white to straw-like yellow. Small to irregular holes may also be present in the cheese.
Caciotta is a versatile cheese that can be used in a variety of dishes. It is commonly eaten by slicing or spreading on bread and pairs well with fruits, nuts, and honey. It can also be added to salads or served as a dessert with figs or pear marmalade. The mild and delicate flavour of caciotta makes it a good base for adding other ingredients such as herbs, chilies, or truffles.
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Caprino di Rimella is made from raw goat's milk in Piedmont
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name 'caprino' is derived from the Italian word for goat, 'capra'. With modern production methods, the cheese is also made from cow's milk or a combination of both cow's and goat's milk. The two major styles of caprino are 'fresco' ("fresh") and 'stagionato' ("aged").
Caprino di Rimella is a type of caprino cheese made from goat's milk. It is produced in parts of Valsesia, in the municipality of Rimella in Piedmont. Caprino di Rimella has a seasoning that varies from 50 days up to two months, although it is usually not seasoned. It has a soft, spreadable whitish colour with a barely-there brownish rind. The cheese is cylindrical in shape.
Caprino cheeses are normally made by traditional, small-scale methods, mainly for local consumption. Raw goat's milk is heated to about 18-20°C, after souring naturally. A little kid's or lamb's rennet, either liquid or paste, is then added and the milk is allowed to coagulate slowly. The resulting soft curd is either transferred uncut to the moulds or cut, shaped by hand, and left to drain on hemp cloths. After three days, during which time it is dry-salted, the cheese is ready for consumption.
Piedmont is a region in Italy known for its cheeses, which vary from area to area. They include both aged and fresh cheeses, made from cow, goat, or sheep's milk, and range from hard to soft in texture.
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Caprino della Valbrevenna is a goat cheese produced from September to October
Goat cheese is made in several parts of the world, including Italy. One such Italian goat cheese is Caprino della Valbrevenna, produced from September to October. This cheese is one of the most renowned typical Ligurian products. It is made from pure goat's milk, which is treated with chestnut or beech ash for two hours and then matured for about 10 days.
The milk is also used to make a small round cheese, 10-14cm in diameter, prepared with raw goat's milk only or sometimes with the addition of cow's milk. This cheese is consumed fresh or semi-aged, for about 30 days. Goat's milk, although little used, has always been highly valued because of its easy digestibility, due to the fineness of its fat globules.
Furthermore, it is excellent for cheesemaking, producing a particularly tasty butter (rarely made) and traditional cheeses of particular value. Goats were once extensively farmed as they were considered the "poor man's cow", but they are now being more fairly re-evaluated. Goat's milk is now often used in traditional Italian charcuterie and cheese products.
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Frequently asked questions
Yes, there are several types of goat cheese that are Italian, including Caprino, Robiola, and Marzolina di Capra.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name is derived from the Italian word for goat, capra.
The cheese is made by adding a whey-based starter culture to raw milk, which is then heated to promote coagulation. Once coagulation occurs, the curd is removed and placed in a mold to be salted and aged.
Robiola is a soft-ripened Italian cheese made with cow's, goat's, and sheep's milk. It is a specialty of the Aosta Valley and is produced in various regions of Piedmont and Lombardy.
In addition to Caprino and Robiola, other Italian goat cheeses include Mitica MitiCABRA, Marzolina di Capra, and Caciotta.
