Stracchino di Capra

The technique and processing are similar to those of Taleggio, which in ancient times was called "Stracchino" like other raw cheeses from Lombardy, produced mainly after the cattle descended from the mountain pastures (when the cattle were "stracco," or tired). This cheese, however, uses exclusively raw goat's milk, which gives it very specific characteristics.

Appearance: Ivory-colored, tending toward yellow, fairly compact, more melting toward the outside, with rare holes. Reddish, brownish-washed rind with gray-blue blooms.

Taste: Very intense, penetrating, with a hint of sourness and rich hyrtinic notes.

Pairings: Full-bodied, aged red wines. Aromatic honey. Fresh fruit (Passacrassana pear, cherries, etc.). Black rye bread, polenta.