Caprino di Cavalese

There is a time when the goats return to the valley and, with them, a tradition that has always been part of mountain life. Caprino di Cavalese tells this story: the story of goat's milk cheesemaking, once widespread throughout Val di Fiemme and particularly important until the 1970s.

Today, this ancient tradition has found new life and, around Cavalese, goat's milk is once again transformed into cheeses with a distinctive character. Caprino di Cavalese is available in different versions, fresh and aged, allowing time to shape its character: softer and more delicate when young, increasingly intense and pronounced as ageing progresses.

The family of Cavalese goat cheeses also includes a truly unique version: Fiemmaz de Foss, a speciality aged in a pit, where time and the particular ageing environment contribute to creating deeper, more intense and surprising aromas.

At the table, Caprino di Cavalese lends itself to many pairings. Its distinctive character works beautifully with the sweetness of local honey and preserves, creating a contrast that enhances rather than masks its flavour.

And there is one time of year when this cheese becomes even more special: September, when Cavalese celebrates the Desmontegada de le Caore, marking the goats' return from their summer mountain pastures. An event that renews the bond between animals, farmers, mountains and their traditional products.

A cheese that tells the story of a rediscovered tradition, the rhythm of the seasons and the deep connection between Cavalese and its goats.