Caprino Cremoso al Tartufo

Q: Where is Caprino Cremoso al Tartufo made and what is its history?

Caprino Cremoso al Tartufo is the result of the meeting of two absolute excellences of the Italian agri-food sector that are rarely found together: goat's milk — with its intense, slightly goaty aromatic profile, rich in medium-chain fatty acids that clearly distinguish it from cow's milk — and truffle, the hypogeal fungus that grows spontaneously in symbiosis with the roots of oaks, lindens and pines across much of central and northern Italy. Cheesemaking from goat's milk in Italy has ancient roots: goats were the dairy animals par excellence of pre-Roman Mediterranean civilisations, and fresh goat's cheeses are documented throughout the peninsula since the Bronze Age. The predominantly lactic coagulation — typical of fresh goat cheeses — produces a white, creamy, spreadable paste with a slightly citrus freshness that distinguishes goat's cheese from cow's milk cheese. The incorporation of truffle into the cheese paste — before moulding — is a relatively recent technique in Italian cheesemaking, developed in the early 1980s. Fresh goat cheese proved an ideal carrier for truffle: its lactic acidity cleanses the palate between each bite and valorises the earthy and fungal component of the truffle without covering it.

Q: How to store Caprino Cremoso al Tartufo and what to pair it with?

Temperature: 2–4 °C in the coldest part of the fridgeUse within 5–7 days of production or by the indicated dateDo not freeze: the creamy structure collapsesKeep in a hermetically sealed container: the truffle aroma is volatileIn the kitchen: Spread on rye bread or baguette croutons at room temperature — the truffle expresses itself best when the cheese is not cold. On an aperitif board with acacia honey and fresh walnuts. As a creamy base for risotto, stirred in off the heat. As filling for savoury crêpes with porcini. In eggs en cocotte. Pairing: Gewürztraminer Alto Adige, Vermentino di Gallura PDO or Alsatian Pinot Gris.

Q: Is Caprino Cremoso al Tartufo gluten-free? Does it contain lactose?

Allergens: pasteurised goat's milkLactose: present (fresh cheese)Gluten: absentPregnancy: suitable — pasteurised milk; consume by the dateVegan/vegetarian: not suitable (animal rennet)Note: truffle aroma may be perceived as an allergen by persons sensitive to fungi

Caprino Cremoso al Tartufo

Soft cheeses / Goat's milk

€42,00

Caprino Cremoso al Tartufo

Unavailable / 1.0 kg

Weight: 1.0 kg

SKU: A01836

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Fresh cheese with soft paste obtained from pasteurised goat''s milk with lactic coagulation. Black summer truffle (Tuber aestivum Vitt.) is incorporated into the curd before moulding, distributing uniformly in the white and creamy paste. Maturation 5–7 days. Spreadable texture, sweet and slightly acidic flavour with persistent truffle progression. Store in refrigerator at 2–4 °C.

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The Caprino Cremoso al Tartufo belongs to the family of fresh soft-paste cheeses obtained from pasteurised goat's milk, with predominantly lactic coagulation. The creamy and spreadable texture is the result of a very short maturation — from five to a few days after production — which leaves the moisture of the paste intact and preserves the lactic character of the goat's milk. The black summer truffle (Tuber aestivum Vittadini) or bianchetto (Tuber borchii Vitt.) is incorporated directly into the curd before moulding, distributing uniformly in the white paste. The pairing is built on contrast: the sweet acidity of the fresh goat cheese counterpoints the earthy and fungal notes of the truffle, without one dominating the other.

Main characteristics

Milk: pasteurised goat's milk, lactic coagulation
Truffle: Black Summer (Tuber aestivum Vitt.) or Bianchetto (Tuber borchii Vitt.), incorporated into the curd
Paste: fresh, soft, creamy, spreadable — no rind
Colour: brilliant white with dark truffle speckling
Maturation: 5–7 days; consume within a short time after production
Storage: refrigerator 2–4 °C; consume before the indicated date

Sensory profile

Appearance: compact and silky white paste, without eyes, with regular distribution of truffle fragments
Aroma: fresh lactic of cream and goat yoghurt, with earthy and fungal truffle note well perceptible but not invasive
Taste: sweet and slightly acidic entry, typical of goat's milk; the truffle component emerges progressively and persists in the finish
Texture: soft, moist, melting paste; spreadable consistency without lumps

How to serve

Spread on toasted rye bread or baguette crostini at room temperature
On a board with acacia honey, fresh walnuts and dried figs
As filling for focaccia, bruschette or bresaola rolls
Melted on risotto off the heat, on butter gnocchi or on fresh pasta
On eggs en cocotte or as a base for creamy truffle sauces
Paired with aromatic white wine: Vermentino, Gewürztraminer, Alsatian Pinot Grigio

Why choose it Among truffle-flavoured cheeses, the creamy caprino occupies a distinct position for two reasons. First: goat's milk has its own aromatic profile — lactic, slightly goaty notes with an acidic edge — that interacts with truffle in a more articulated way than a neutral cow's milk base. Second: the creamy and spreadable texture opens up culinary uses that pecorinos or semi-hard cheeses do not allow. It is a product with high potential in the European specialty food segment, where artisan goat cheese enjoys growing demand, particularly in the German, French and British markets.

FAQ

Where is Caprino Cremoso al Tartufo made and what is its history?

Caprino Cremoso al Tartufo is the result of the meeting of two absolute excellences of the Italian agri-food sector that are rarely found together: goat's milk — with its intense, slightly goaty aromatic profile, rich in medium-chain fatty acids that clearly distinguish it from cow's milk — and truffle, the hypogeal fungus that grows spontaneously in symbiosis with the roots of oaks, lindens and pines across much of central and northern Italy. Cheesemaking from goat's milk in Italy has ancient roots: goats were the dairy animals par excellence of pre-Roman Mediterranean civilisations, and fresh goat's cheeses are documented throughout the peninsula since the Bronze Age. The predominantly lactic coagulation — typical of fresh goat cheeses — produces a white, creamy, spreadable paste with a slightly citrus freshness that distinguishes goat's cheese from cow's milk cheese. The incorporation of truffle into the cheese paste — before moulding — is a relatively recent technique in Italian cheesemaking, developed in the early 1980s. Fresh goat cheese proved an ideal carrier for truffle: its lactic acidity cleanses the palate between each bite and valorises the earthy and fungal component of the truffle without covering it.

How to store Caprino Cremoso al Tartufo and what to pair it with?

Temperature: 2–4 °C in the coldest part of the fridge
Use within 5–7 days of production or by the indicated date
Do not freeze: the creamy structure collapses
Keep in a hermetically sealed container: the truffle aroma is volatile

In the kitchen: Spread on rye bread or baguette croutons at room temperature — the truffle expresses itself best when the cheese is not cold. On an aperitif board with acacia honey and fresh walnuts. As a creamy base for risotto, stirred in off the heat. As filling for savoury crêpes with porcini. In eggs en cocotte. Pairing: Gewürztraminer Alto Adige, Vermentino di Gallura PDO or Alsatian Pinot Gris.

What guarantees the quality of Caprino Cremoso al Tartufo?

Caprino Cremoso al Tartufo is produced with pasteurised goat's milk and certified truffle, in compliance with European food safety regulations for fresh cheeses and Italian regulations on the trade of truffles (Law No. 752/1985). The truffle used — Tuber aestivum Vittadini or Tuber borchii Vittadini — must be declared on the label with its scientific name and percentage.

Product information

Is Caprino Cremoso al Tartufo gluten-free? Does it contain lactose?

Allergens: pasteurised goat's milk
Lactose: present (fresh cheese)
Gluten: absent
Pregnancy: suitable — pasteurised milk; consume by the date
Vegan/vegetarian: not suitable (animal rennet)
Note: truffle aroma may be perceived as an allergen by persons sensitive to fungi

Main characteristics

Milk: pasteurised goat milk, lactic coagulation
Truffle: summer truffle (Tuber aestivum Vitt.) or bianchetto (Tuber borchii Vitt.)
Paste: fresh, soft, creamy, spreadable
Colour: bright white
Ageing: 5-7 days
Storage: refrigerator 2-4 °C

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