Goat cheeses from the Brescian valleys, produced at high altitudes over 1000 meters
The mountains leave their own mark on goat cheeses: fresh air, pure water, sunshine, green grass, vast meadows, rain and dry temperatures. These are just a few of the natural elements that make the difference in having good milk and that the high valleys of Brescia possess in their own unique way.
And then there are them, the goats: exceptional animals that love to roam free in the pasture and are always picky about what they eat.
Malga Pof, a world unto itself of genuine life and goat cheese
It is from these conditions and the wisdom of the cheesemaker that results in a healthy high mountain goat cheese, like the ones we have long learned about on bbuono.it thanks to Malga Pof. Coming from the restaurant business, Carlo and Tiziana together with their son Alessandro chose the Brescian mountains as their new home and to embrace aunique experience: to become goat cheesemakers in the malga.
One thousand meters above sea level, about fifty goats living in the most genuine way and a raw goat’s milk that springs from all that is good in the alpine conformation and environment of theupper Valle Sabbia, about thirty kilometers as the crow flies from Brescia but in a whole other world than the city. It can also be explored, at least a little, from the profile of Malga Pof.
Cheeses? We call them specialties.
It isnatural breeding that is the only real secret that can be easily guessed in Malga Pof cheeses: fresh or aged, soft or harder and yielding, in their intense aroma and delicate, tart flavor they hold the mark of the mountains.
It can be found in Capracanta, a semi-matured cheese that is made from whole raw goat’s milk. This cheese is entrusted directly to the final consumer in the poplar wood box for him/her to complete the aging process according to his/her taste, a true experience!
Always completing its minimum maturity, however, is the Stracapra: 12 months, spent on oak planks placed in mines, which give it its strong flavor.
Blue cheeses, similar in type to gorgonzola, also want to have their say at Malga Pof: the blue-veined goat cheese, the “Roquefort” of the Brescian valleys, is another first-rate specialty.
Giving an aromatic and sweet personality to the Single Malt, along with the milk, is instead the maturation, made in wooden crates containing fine malt.
Goat’s mozzarella: rare production in the wake of tradition
In addition to the more traditional forms of high mountain goat cheeses, a peculiar proposal is the Goat Mozzarella.
To date, very few farmers throughout Italy produce it, despite the fact that it is in high demand and for all those allergic or intolerant to cow’s milk protein it can become an excellent substitute for classic mozzarella made with cow’s milk.
Nonetheless, goat’s mozzarella is a cheese that you cannot fail to try and appreciate in its traditional stringy texture and delicate taste, in which all the heritage of the alpine pasture is infused.
Goat mozzarella is a milk and natural environment recipe all to be discovered, along with those of the other different goat cheeses from the Brescian mountains of Malga Pof.
The benefits of good goat cheese
Fresh or more aged, goat cheese has recognized benefits on the human body.
It is leaner and more digestible than cheese made from other types of milk because it contains short-chain fatty acids that actually make it a cholesterol-free cheese. It is also tolerated by those allergic to cow’s milk proteins, although because it contains lactose it should be excluded by those with allergies.
And making a decisive contribution on the goodness of Malga Pof cheese are the goats themselves, who, far from any kind of constraint, naturally experience grazing and what the pastures offer.
High mountain goats and cheeses from the valleys of Brescia are ready to meet you 😋
Make friends with baby goats by tasting their cheeses and support a small producer in the high mountains!
