Why we love it
The Blue di Capra is another cheese that belongs to the noble and ancient family of the "blue" cheeses made with goat’s milk.
Matured for sixty days and regularly perforated with a special copper needle to promote the marbling and the development of the cheese, the result is a goat blue cheese with a thin crust and soft and pleasantly creamy inside, marked by delicate streaks of blue mould reminiscent of the color of the water of the mountains’ lakes.
The Blue di Capra matches full bodied red wines.
The artisan who made it
The La Poiana Cooperative was created in 1982 with aim of protecting and promoting the local cheeses, cheeses from the so called Grana Valley, starting with the Castelmagno, the King. La Poiana is made by artisan cheese mongers that create cheeses respecting the tradition and the territory, the valley.
La Poiana is synonymous with Castelmagno, and their story began in 1982 when the Castelmagno became a DOC protected cheese. Made with local milk produced from cows left free to graze in the green mountain pastures, from Castelmagno di cooperative soon started producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and are made with raw, non pasteurised milk, full and rich of flavour.
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