At Italyabroad.com we love blue cheeses and the Blue di Capra is another cheese that belongs to this noble and ancient family of 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, this 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.
This goat's blue cheese matches full bodied red wines.
The artisan who made it
The La Poiana Cooperative was created in 1982 from a group of artisan cheese makers with aim of producing and promoting local cheeses, cheeses from the so called Grana Valley, from the famous Italian cheese, starting with the Castelmagno, the King of the local cheeses.
La Poiana is synonymous with Castelmagno, the town and the cheese, 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 surrounding the town of Castelmagno, surrounded by green, the cooperative soon began producing other local cheeses, from Robiola to Pecorino. All their cheeses are made according to the tradition and made with raw, non pasteurised milk, full and rich of flavour.