Goat's Caciotta

Italian raw goat's milk cheese, rapidly rennet-coagulated

Soft texture and clean flavor: raw milk that speaks for itself without filters.

Verdetti Catia's Goat's Caciotta

This caciotta is born from a demanding choice: raw milk. Unpasteurized, unheated, processed as it comes out of the milking pit, with all its natural microbial flora intact. It's the most difficult process, requiring impeccable milk and healthy animals, but it's also the only one that allows a cheese to truly reflect the pasture and the season. The rennet coagulation process is rapid—about an hour—and produces a soft and elastic paste, firm but never rubbery, with the pure white color typical of goat's milk. The flavor is clean and delicate, with the characteristic lactic and slightly herbaceous notes of goat's milk. The rind is edible, so it's consumed entirely: no waste.
 
 
 

The roots of this cheese lie in the choice between rennet and ferments

Every cheese is born from a fundamental technical decision: how to coagulate the milk. In coagulation lactic, typical of many fresh goat cheeses, are the ferments that slowly acidify the milk over the course of many hours, giving crumbly and often acidic pastes. In the coagulation rennetInstead, the rennet does the work quickly—here, about an hour—and the result is a completely different curd: elastic, cohesive, better at retaining moisture and developing a sweeter, more rounded flavor. This is the classic method of Italian caciotta, those small, versatile wheels produced in the countryside for home consumption, ready in a few days rather than months. Combining this technique with raw goat's milk results in a cheese that is simultaneously soft, accessible, and full of character.
 
 
 

Choosing raw milk Caciotta di Capra means taking care of yourself

Goat's milk has a different structure than cow's milk: smaller fat globules and a casein composition that many people find easier to digest. It is also a good source of calcium, phosphorus, and vitamins A and B. Raw milk processing preserves the milk's natural microbial composition, which contributes to the cheese's aroma, and the ingredient list is limited to just a few essential items, without additives.

Since it is a raw milk product, its consumption is not recommended for pregnant women, small children, the elderly, and immunocompromised people.
 
 
 

How to Best Use: Goat Caciotta

• NATURAL, ON THE CHOPPING BOARD: serve it at room temperature, cut into wedges with its edible peel, accompanied by Organic Williams Pears in slices and from a glass of Borgo Faveri Biodynamic White.
• IN SWEET AND SPICY CONTRASTS: its delicacy is highlighted with a teaspoon of Organic blueberry compote or, for those who love to dare, with the Organic Hot Chili Pepper Jam.
• IN THE KITCHEN, DICED OR MELTED: perfect diced in a warm salad of Organic Semi-Pearled Farro, or melted at the end of cooking on baked vegetables and crostini; also try it crumbled on a seasonal cream soup with a drizzle of raw olive oil.

The Producer: Catia Verdetti

Verdetti Catia produces raw goat's milk cheeses using simple recipes and traditional methods, choosing not to pasteurize to preserve the milk's character. This artisanal production process ensures that the quality of the cheese begins with the health of the animals and the daily care taken during milking.
 
 
 

Ingredients

LATTE raw goat cheese, rennet, salt, edible rind.
Origin of milk: Italy.

Allergens: MILK and MILK-based products.

Made with raw milk. Since this is a handmade product, there may be slight variations in weight.
 
 
 

Food container

Store in the refrigerator between 0 and 4°C, wrapped in its paper or in a ventilated container, away from strongly scented foods. Since it is a raw milk cheese with a short maturation period, it should be consumed within a few days of purchase. Remove from the refrigerator at least half an hour before serving: at room temperature, the cheese softens and the goat's milk aromas fully express themselves.
 
 
 

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