{"id":57349,"date":"2021-02-10T12:20:00","date_gmt":"2021-02-10T11:20:00","guid":{"rendered":"https:\/\/www.bbuono.it\/shop\/uncategorized\/formaggio-capra-di-alpeggio\/"},"modified":"2026-09-16T11:52:13","modified_gmt":"2026-09-16T09:52:13","slug":"aged-goat-mountain-pasture-cheese","status":"publish","type":"product","link":"https:\/\/www.bbuono.it\/en\/shop\/aged-cheeses\/aged-goat-mountain-pasture-cheese\/","title":{"rendered":"Matured “Stracapra” goat cheese aged in a mine 0.5 kg"},"content":{"rendered":"\n
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Mine aging to enhance this mountain pasture goat cheese with unique aromas and flavors.<\/h3>\n\n\n\n

Stracapra aged cheese<\/strong> is produced in the Pof locality in Pertica Bassa at the Malga POF farm<\/strong>, located at 1,000 meters above sea level<\/strong> in a pollution-free valley. In this pristine valley , baby goats are carefully raised<\/strong> to produce fresh<\/strong> and aged<\/strong> cheeses<\/strong> of the highest quality. <\/p>\n\n\n

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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<\/strong> where it is refined, giving it a distinctive yellow color and rind in addition to its strong flavor<\/strong>.<\/p>\n\n\n\n

From an initial weight of about 13 kilograms, <\/strong>it drops to about 6.5 to 7 kilograms<\/strong> after one year.<\/p>\n<\/div>\n<\/div>\n\n

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Consumption tips:<\/strong><\/em>Stracapra cheese can be paired with jams, marmalades, jellies, mustards<\/a> or some very good mountain honey<\/a>.It can be served at the table as the end of a meal or included in a cheese board of the highest quality<\/strong>.Excellent for drinking with a white, slightly aromatic wine or a Franciacorta.<\/p>\n<\/div>\n<\/div>\n\n

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Why is our mine-cured mountain pasture goat cheese so special?<\/h4>\n\n
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Where does Stracapra come from and how is refining done in the mine?<\/summary>\n

100% Brescian origin<\/strong>: we make it with raw milk from goats in the alpine pastures of Malga Pof<\/em>, in Pertica Bassa (Valle Sabbia). After 30 days in the malga, the wheels spend 11 months in the Graticelle Mine<\/strong> (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<\/em>. <\/p>\n<\/details>\n\n\n\n

How best to store mine-cured Stracapra?<\/summary>\n

It arrives in a 0.5 kg vacuum pack.<\/strong> Keep it in the refrigerator between 4-8\u00b0C. 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 \ud83e\udd70 Crust<\/strong>It is natural: brush it off or remove the outer layer if you prefer.Portioning<\/strong>Cut only what you consume; the rest goes back to the refrigerator tightly wrapped.Durability<\/strong>Best consumed within a few weeks of opening.For textbook tasting<\/strong>: take it out of the refrigerator 20-30 minutes beforehand<\/em> and use a thin-bladed knife to get nice flakes.<\/p>\n<\/details>\n<\/div>\n\n\n\n

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How does alpine goat cheese taste and what do I pair it with?<\/summary>\n

It is a seasoned with character<\/strong>, with hints of alpine herbs, hazelnut and a balanced savory note. To enhance it: Sweet + savory<\/strong>: jams, mustards, mountain honey<\/em>.Chopping board<\/strong>: close the meal with a sliver of Stracapra and dried fruit.Wine<\/strong>: aromatic white or Franciacorta<\/em> 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<\/em> (20-30 minutes out of the fridge) to release the bouquet. <\/p>\n<\/details>\n\n\n\n

Is it available year-round? What is the shipping time and format? <\/summary>\n

This is a limited-production<\/em> mountain pasture cheese<\/strong>; the 12-month aging period means that it often comes back in the fall<\/strong> (roughly October). If it is “Out of Stock,” activate the Notify Me when it becomes available again<\/em>: we will write to you \ud83d\ude0e. When in stock, we ship in 24 hours<\/strong> with refrigerated packaging; free shipping over $130. The cut for sale is the 0.5 kg half-form vacuum-packed<\/strong>: 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. <\/p>\n<\/details>\n<\/div>\n<\/div>\n\n

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Watch Malga Pof Farm’s video interview with Puntoverde<\/h4>\n\n\n\n
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