Colforcella Formaggi Caprini

We are a small family-run business established only a few years ago, but we already produce goat and sheep cheeses that can satisfy even the most discerning palates. We make our fresh goat cheese through lactic coagulation and thus through acidity, adding very little rennet. The acidification process is slow and after 24 hours the cheese is placed in moulds and salted.

This is our first lactic creation in transforming goat’s milk into cheese, and it reflects all the typical characteristics of the pasturelands and the breed we use. Its flavour ranges from notes of yogurt to the typical aftertaste of goat cheese, but with a clean and elegant palate.

Our products target a public that is familiar with the transformation of goat’s milk in order to be fully appreciated.