In the green hills of Lombardy, precisely in the enchanting territory of Oltrepò Pavese, lies a true gastronomic treasure: the Caprino dell‘Oltrepò Pavese. This cheese, guardian of ancient traditions and authentic flavours, enchants the most refined palates and represents a gastronomic excellence of which the region can rightly boast.
Local breeds of traditional hill and mountain farms use goat‘s milk to produce a wide range of cheeses, the most famous of which is goat‘s cheese. There are two types, both cylindrical in shape: the lactic coagulation type, characterised by slow solidification, with a fresh paste and a creamy, soft consistency without a rind; and the rennet coagulation variant, a fresh or short-ripened cheese with a harder consistency and a light rind, enriched with an aromatic flavour. A typical speciality is goat cheese wrapped in walnut or chestnut leaves or in ash. There is also a variant of caprino made from cow‘s milk, with the addition of milk enzymes.
An Ancient History of Flavours and Traditions
The history of Caprino dell‘Oltrepò Pavese has its roots in past centuries, when local communities began processing goat milk from the native breeds present in the area. The hills and mountains of the Oltrepò Pavese, with their lush pastures and optimal climatic conditions, proved to be the ideal place for goat breeding and the production of delicious cheeses.
Variety and Unique Characteristics
One of the distinctive features of Caprino dell‘Oltrepò Pavese is its extraordinary variety. This cheese comes in different types, each characterised by unique flavours, textures and aromas that reflect the territory and production techniques handed down from generation to generation.
The first type, Caprino a Coagulazione Lattica, is distinguished by its creamy and soft texture, free of rind. This cheese, obtained from the slow coagulation of fresh milk, surprises with its sweetness and delicacy of flavour, making it a real treat for the palate. The moulds that sometimes form on its surface contribute to enrich its taste, adding a pleasant acidic note.
The second type, Presamic Coagulation Caprino, offers a slightly more compact consistency than the lactic coagulation variant. This cheese, produced by means of a faster coagulation with the addition of rennet, is presented both as a fresh cheese, ideal to be enjoyed immediately after production, and as a short-ripened cheese. Characterised by a light rind and an aromatic, complex flavour, Caprino a Coagulazione Presamica conquers the senses with its refined elegance.
Another peculiarity of Caprino dell‘Oltrepò Pavese is its presentation. Often wrapped in walnut or chestnut leaves, this cheese not only acquires a unique, enveloping aroma, but also retains its freshness in a natural way. Some variants can be wrapped in vegetable charcoal, giving the cheese an evocative earthy note that enchants the palate.
Innovation and Respect for Traditions
Although rooted in ancient traditions, Caprino dell‘Oltrepò Pavese continues to evolve to meet the needs of contemporary consumers. A variant produced using cow‘s milk, enriched with milk enzymes, is a response to the growing demand for alternatives for those who prefer the taste of cow‘s milk without renouncing the quality and authenticity of local products.
Caprino dell‘Oltrepò Pavese is much more than just a cheese: it is an authentic expression of the culture and gastronomic tradition of Lombardy. Its unique varieties, distinctive characteristics and deep connection with the territory make this cheese a true culinary jewel to be tasted and appreciated in all its nuances. Whether it is a convivial moment with friends and family or a gourmet experience alone, Caprino dell‘Oltrepò Pavese will win the hearts and palates of anyone lucky enough to taste it.
