Despite its similarity with the so-called ‘caprini’ made with cow’s milk (Italian legislation curiously permits a cow’s milk cheese to be called ‘goat’s cheese’ caprini…), this cheese is distinguished by the production methods and the careful ripening period which makes it stand out from the former. When ripened for several weeks, or even more, it develops a range of interesting aromas thanks to the presence of moulds and noble yeasts present in the ripening cellars.
