A raw-milk goat’s milk cheese with a white surface, tending to straw-yellow, and a slightly wrinkled rind due to molds added before coagulation and occurring during aging.
A product designed by the same companies that make up the supply chain to be able to develop a cheese made by lactic fermentation and following a strict specification that specifies the use of goat’s milk; traditional flavors and animal welfare are at the heart of the project. The paste has almost no eyes, possesses a certain crispness and is white in color, the under rind is creamy with a pearly color.
Capracanta robiola is a special product that is part of the SlowFood project; it has a maturation period of 3 weeks. It should be stored in the refrigerator in its original wooden box and turned upside down every day. One side should always be open, use the box and lid alternately as a base.
It can also be eaten in the meantime; its full ripening occurs 15 to 20 days after delivery. Beyond those days, it is always edible and becomes increasingly flavorful and punchy and starts to become slightly spicy. The wooden box allows the buyer to refine the cheese according to his or her taste.
You can taste the various nuances, its creaminess increases with refinement.
The poplar wood to make the box comes from PEFC forests, which are sustainably managed.
In the SOPRALAPANCA project, animal husbandry must respect their etymology and physiology as well as be inspired by criteria of environmental sustainability and biodiversity protection.
The freedom of movement of animals and the practice of grazing outside the facilities must be guaranteed.
The best guarantee of animal welfare is the practice of grazing and pasturing outdoors to the greatest extent possible, and in the barn, during colder periods, the same welfare standards must be followed.
A close-knit family with a love of mountain life in the open air, enveloped in silence and peace, surrounded by forests, of fir and broadleaf trees, a passion for animals andhealthy, natural food could not help but join an important project such as this one, developed and implemented by the SLOW FOOD community to enhance the goat supply chain in our province of Brescia, Lombardy.
SOPRALAPANCA” is a community of goat farmers in Lombardy who identify with the values of Slow Food, particularly that of this project.
The priority is to share the production of a raw milk and lactic fermentation goat cheese, this cheese has been given the name “CAPRACANTA.” So far, there are 9 Lombardy farmers who recognize themselves in this initiative, promoted and coordinated by Slow Food Lombardy.
The mission is to produce food that is “good, clean and fair,” and some 10,000 producers worldwide identify with this foundation to date.
Certifications: SOPRALAPANCA supply chain project promoted by SlowFood;
Seasoning: store in refrigerator at 4°C, turn the wooden box upside down every day;
Minimum shelf life: 40 days from date of packaging (with product stored in original package).
Exceeding this date does not affect the edibility of the product.
Remarks: Goat farmers who are members of the SLOW FOOD community project to enhance the goat supply chain in Lombardy comply with a strict specification and produce their cheeses exclusively with raw milk from their own animals.
They are fed mainly on pasture and in colder periods, with local hay, without the use of industrial feed and in full compliance with biodiversity criteria and SlowFood’s virtuous principles.
Watch Malga Pof Farm’s video interview with Puntoverde
Capracanta Slow Food: secrets for tasting it, preservation and tradition
What is Capracanta cheese and what makes it unique?
This is a raw-milk goat’s milk cheese created by the Slow Food project “SOPRALAPANCA.” Each wheel (about 0.4-0.46 kg) arrives in PEFC poplar box to complete aging at home.
Origin: Valle Sabbia – Pertica Bassa (BS), produced by Malga Pof above 1000 m, with grazing goats and local hay. White paste with creamy undercrust and slight roughness in the rind: Lombard tradition and craftsmanship in one.
What does Capracanta taste like and what are the ideal pairings?
Delicate when young, creamier and slightly spicy with aging. Pearly undercrust, crumblier heart with almost no eyes.
Pairings: rustic bread, jams or honey, dried fruit.
Wine: savory whites from Garda or classic method from Franciacorta.
In the kitchen: ideal at the end of a meal or melted at low temperature over seasonal vegetables.
How do you store Capracanta in its wooden box?
Refrigerated at 4°C, in its box. Turn it upside down every day: one side always remains open, alternate base and lid.
Seasoning: full maturity after 15-20 days from delivery; edible even earlier.
Minimum shelf life: 40 days from the date of packaging (if kept in the original package).
Note: an additional 4-6 days may be added between order and shipment to comply with production specifications (in case of this exception we will contact you by email or Whatsapp to notify you).
Why is Capracanta part of a Slow Food project?
Born from the Lombardy community “SOPRALAPANCA.” Goals: local goat supply chain, raw milk, lactic fermentation, biodiversity and animal welfare (grazing, no silage/GMO).
PEFC poplar box makes the consumer part of the refinement: more days = more creaminess and character.
Capracanta cheese nutritional values
| Mean values | per 100 grams |
|---|---|
| Energy | 282.6 Kcal |
| Fats | 22.5 g |
| Saturated fatty acids | 16.8 g |
| Carbohydrates | 0.1 g |
| Sugars | 0.1 g |
| Protein | 17.4 g |
| Halls | 0.7 g |
| Fibers | 0 gr |
SlowFood’s SOPRALAPANCA aims and project to enhance the goat supply chain in Lombardy
As of August 2019, the project has become “SLOW FOOD COMMUNITY TO VALORIZE THE GOAT FARM IN LOMBARDY,” which has as its founding element the desire to maintain that respect for biodiversity, traditional flavors and animal welfare.
CAPRACANTA cheese starts from a common base for all the producers who follow the specifications, each of them, however, leaves its own personal touch, its own imprint on the cheese. This is because it takes into account the variables of breeding and cheesemaking.
The goal is to make something personalized for the supply chain, shared and sharable by all the people who remain the main protagonists, including the final consumer who will proceed to refinement.
But what are the principles of the SOPRALAPANCA community that bbuono shares and seeks to enhance? Here they are below:
- Defense of animal and plant biodiversity, starting with the enhancement of indigenous breeds and feeding predominantly on local fodder (no silage, no GMOs);
- Respect for animal welfare and predilection for natural medicine;
- Reconnecting agriculture and animal husbandry by developing multi-purpose farm projects;
- Exclusive use of raw milk and self-produced ferments, whey or lactobacteria, in cheese production;
- Development of a CAPRACANTA lactically fermented cheese as a joint project of cheesemakers.
The market for human food is extremely multifaceted but is basically divided into the traditional and creative market of small producers and the globalized market of multinational corporations. Bbuono has chosen only small, local producers for its products.
giuseppe maresca (verified owner) –
Prodotti squisiti, formaggio Capracanta e burro eccellenti. Spedizione veloce, prodotti arrivati freschi. Complimenti.
Mattia Apostoli –
Ciao Giuseppe, grazie di cuore per la tua splendida recensione a 5 stelle! ⭐️⭐️⭐️⭐️⭐️ Ci fa piacere che tu abbia apprezzato i prodotti, in particolare il formaggio Capracanta 🧀, una robiola speciale realizzata con latte di capra 🐐, un prodotto unico nel suo genere! Grazie anche per aver sottolineato la freschezza dei prodotti ❄️, ci teniamo che vengano consegnati come appena ritirati dalla malga ✨ A presto e ancora grazie per i complimenti! 😍😊
Fabiana Cazzola (verified owner) –
Una mia amica mi ha fatto assaggiare una delle loro birre, una delle più buone che abbia mai assaggiato, andrò sicuramente a fare acquisti
Mattia Apostoli –
Grazie Fabiana per le 5 stelle ⭐⭐⭐⭐⭐ e la tua recensione! 😊 Siamo contenti che tu abbia apprezzato la birra 🍻 e siamo felici di sapere che è stata una delle più buone che tu abbia mai provato. Ti preghiamo di ringraziare a nome nostro la tua amica per aver scelto la nostra birra e per avertela fatta assaggiare. A presto! 👋🍺