Caprino dell'Oltrepò Pavese is a typical food product (PAT) that has a long tradition in the Oltrepò Pavese area. The cheese is produced using goat's milk from local breeds reared in the hills and mountains of the area.
A variety of goat's milk cheeses
One of the distinctive characteristics of goat's milk cheese from Oltrepò Pavese is its great variety. There are two main types of this cheese, both cylindrical in shape. The first is goat's milk cheese with lactic coagulation, which is obtained by slow coagulation of fresh milk. This cheese has a creamy, soft consistency without a rind and is highly valued for its sweetness and delicacy of flavour. It has a weight of about 100/200 g. Sometimes mould is found, which contributes to giving it an acidulous, yet delicate flavour.
Taste and feel
The second type is the presamic coagulation goat's cheese. This cheese, produced through a faster coagulation with the addition of rennet, has a slightly harder texture than the lactic coagulation variant. It is available both as a fresh cheese, ideal to enjoy immediately after production, and as a short-ripened cheese. The latter has a light rind and is characterised by an aromatic and complex flavour. The shape can be cylindrical or parallelepiped with a weight of 200/250 g per wheel.
Another peculiarity of the Oltrepò Pavese goat's cheese is its presentation. It is common to find this cheese wrapped in walnut or chestnut leaves, which help to enrich its flavour and preserve its freshness. Some variants can be wrapped in vegetable charcoal, adding an earthy note to the taste
Goat's cheese with cow's milk
There is a variant produced using cow's milk, with the addition of lactic ferments. Although not strictly traditional, it is a response to the growing demand for alternatives to goat's cheese for those who prefer the taste of cow's milk.
The Oltrepò Pavese goat cheese in the kitchen
The Oltrepò Pavese goat's cheese is appreciated both locally and nationally. Thanks to its unique characteristics, it has become an important element of territorial gastronomy. It is often eaten alone, accompanied by fresh bread and local honey, but is also used as an ingredient in various culinary preparations. It is particularly suitable for salads, appetisers and light pasta dishes, adding a note of freshness and distinctive flavour.
Protection and promotion thanks to PAT recognition
In order to preserve the tradition and quality of the Oltrepò Pavese goat cheese, protection and promotion measures have been adopted. Recognition as a typical food product underlines the importance of this cheese in Italy's culinary heritage and guarantees its authenticity and controlled origin.
Recipe. Goat cheese and yoghurt parfait with berries
Ingredients for 4 people: 200g of goat's cheese, 50g of fresh yoghurt, the whites of 4 eggs, 200g of fresh cream, 200g of sugar, 50g of chopped hazelnuts, fresh berries.
Preparation:
Beat the egg whites with 150g of sugar until stiff. Then add the goat's cheese and slowly the yoghurt so that the mixture does not fall apart. Add the chopped hazelnuts and the cream whipped with the rest of the sugar. Mix carefully and pour the mixture into aluminium moulds. Place in the freezer for at least three or four hours. Serve the semifreddo with fresh berries.
