Mine aging to enhance this mountain pasture goat cheese with unique aromas and flavors.
Stracapra aged cheese is produced in the Pof locality in Pertica Bassa at the Malga POF farm, located at 1,000 meters above sea level in a pollution-free valley. In this pristine valley , baby goats are carefully raised to produce fresh and aged cheeses of the highest quality.
This cheese comes in a cylindrical shape; it is the largest format that the company produces and in which it is dedicated to a long and special maturing process in the mine where it is refined, giving it a distinctive yellow color and rind in addition to its strong flavor.
From an initial weight of about 13 kilograms, it drops to about 6.5 to 7 kilograms after one year.
Consumption tips:
Stracapra cheese can be paired with jams, marmalades, jellies, mustards or some very good mountain honey.
It can be served at the table as the end of a meal or included in a cheese board of the highest quality.
Excellent for drinking with a white, slightly aromatic wine or a Franciacorta.
Why is our mine-cured mountain pasture goat cheese so special?
Where does Stracapra come from and how is refining done in the mine?
100% Brescian origin: we make it with raw milk from goats in the alpine pastures of Malga Pof, in Pertica Bassa (Valle Sabbia). After 30 days in the malga, the wheels spend 11 months in the Graticelle Mine (Bovegno, Val Trompia), on oak planks, turned and oiled every week. There, humidity and temperature remain constant throughout the year: the paste remains wetter, the flavor becomes assertive but not aggressive, and on cutting it may show the typical flaky fracture. In one year, the weight drops from ~13 kg to ~6.5-7 kg: a natural concentration of alpine scents and flavors.
How best to store mine-cured Stracapra?
It arrives in a 0.5 kg vacuum pack. Keep it in the refrigerator between 4-8°C. Open the vacuum, wrap it in cheese paper (or a clean tea towel) to let it breathe and store it in the least cold drawer.
Useful tips 🥰
Crust
It is natural: brush it off or remove the outer layer if you prefer.
Portioning
Cut only what you consume; the rest goes back to the refrigerator tightly wrapped.
Durability
Best consumed within a few weeks of opening.
For textbook tasting: take it out of the refrigerator 20-30 minutes beforehand and use a thin-bladed knife to get nice flakes.
How does alpine goat cheese taste and what do I pair it with?
It is a seasoned with character, with hints of alpine herbs, hazelnut and a balanced savory note. To enhance it:
Sweet + savory: jams, mustards, mountain honey.
Chopping board: close the meal with a sliver of Stracapra and dried fruit.
Wine: aromatic white or Franciacorta to cleanse the palate.
In the kitchen, it lends itself to whipping up mountain risottos or flaking on baked potatoes. Word of advice: serve it at room temperature (20-30 minutes out of the fridge) to release the bouquet.
Is it available year-round? What is the shipping time and format?
This is a limited-production mountain pasture cheese; the 12-month aging period means that it often comes back in the fall (roughly October). If it is “Out of Stock,” activate the Notify Me when it becomes available again: we will write to you 😎.
When in stock, we ship in 24 hours with refrigerated packaging; free shipping over $130.
The cut for sale is the 0.5 kg half-form vacuum-packed: convenient for an important cutting board or for multiple tastings over time, keeping intact the aroma and texture typical of the Brescian valleys’ mine aging.
Erminio Cuzzi (verified owner) –
I prodotti ordinati sono veramente di alta qualità e soprattutto privi di conservanti e dal sapore ottimo essendo prodotti da animali che vivono allo stato brado. Ero stufo dei prodotti acquistati nei supermarket pieni di conservanti coloranti, ormoni, ecc…il formaggio stracapra è molto buono e profumato.