Caprotto

Sheep and water buffalo may rule the roost for cheese in Campania, but there is fantastic goats’ milk fare to be found. Made from the milk of goats grazing in the National Park of Cilento, the bold yet nuanced flavours of Caprotto are the handiwork of true expertise. Four generations of the Madaio family have been making and maturing cheese in the Alburni range of the Southern Appenine mountains. Their dairy is located in the foothill town of Eboli, and their stone caves in the tiny mountain village Castelcivita. These caves are filled not only with slowly maturing cheeses but bundles of local herbs that both aromatise and lend unique flora to the air. A true taste of the mountains, Caprotto can vary slightly with age, but always has a noticeably floral aroma, toasted hazelnut richness, with savoury and peppery intensity. It is assertive enough to shave on a salad yet balanced enough to be enjoyed with a glass of local Greco di Tufo wine.

*A whole Caprotto weighs approximately 3kg. Smaller weights are a cut of a whole cheese.