Caprino cheese - Ufficio Turismo del Mugello

PRODUZIONE DI FORMAGGI A SENNI_LEOPOLDO _CECCHI_GASTRONOMIA_01

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Upper Mugello caprino cheese made from goat's milk

The characteristics

Upper Mugello Caprino Cheese is an excellent dairy product made in two varieties, fresh and hard, from 100% goat’s milk. Fresh Upper Mugello Caprino Cheese can be found aromatised with rocket salad, pepper and chive. It has a smooth, creamy-white texture that makes it easy to spread on wholesome Tuscan bread. Hard Caprino cheese is, on the other hand, pale yellow, and the taste is markedly acidic, which is typical of all cheeses made from goat’s milk. The strong flavour varies depending on the herbs used and the time of seasoning. The shape and form is similar to that of Tomino cheese.

Where and how it is made

Upper Mugello Caprino Cheese is, as its name reveals, from the Upper Mugello region - Palazzuolo sul Senio, Firenzuola and Marradi. For the time being, producers can’t seem to supply enough of the product to cover the growing demand, even though they have tried to increase the production in the past years. However, the amount of cheese on the market is not likely to increase further given the fact that the cheese is made only from the milk of goats that are bred at 500-650 metres above sea level, in the enchanting Upper Mugello valleys. Animals graze freely there all year long – especially from February to November – and this gives the milk a particular taste and aroma.

Milk rennet, milk enzyme and salt are added to the milk to make goat’s cheese. The curd is united and placed in a fuscella (straw container) or mould and left to dry.