Pistoia Mountain Goat Caciotta

Raw Milk – Pistoia Mountains – Farm Milk

The delicate sweetness of raw goat's milk in a cheese that preserves the soul of the Apennine pastures.

The Caciotta di Capra from the Pistoia Mountains of theVerdetti Catia Agricultural Company

Verdetti Catia's Pistoia Mountain Goat's Caciotta is an extraordinary artisanal cheese born from the combination of the traditional cheesemaking expertise of the Tuscan-Emilian Apennines and the exceptional quality of mountain goat's milk. Produced in San Marcello Piteglio, in the Pistoia mountains, with raw milk (never pasteurized) sourced exclusively from approximately 140 goats raised on the farm, which graze freely on the mountain slopes, feeding on the richly biodiverse natural vegetation—grasses, shrubs, leaves, and wildflowers that give the milk a complex, impossible-to-replicate aromatic profile—this caciotta embodies the essence of authentic cheese: fresh milk, authentic local produce, expert hands, and zero compromise.

Production strictly adheres to the Verdetti company's philosophy, which has made respect for nature and biodiversity its motto: raw milk without any additives or industrially selected starter cultures (where necessary, only self-produced starter cultures—milk starter, whey starter, and scotta starter—are used, preserving the invisible microbial biodiversity of the area), natural rennet, and artisanal processing in small batches that respects the natural coagulation and maturation times. This philosophy is the same one that earned the company Slow Food Presidium recognition for its Pecorino della Montagna Pistoiese (made with Massese sheep's milk), a testament to the company's cross-disciplinary dairy excellence.

The flavor is sweet, characteristic of goat's milk, with that peculiar, delicate, but never aggressive, "goatish" note (fresh milk from well-fed goats is sweet and clean, while strong notes come from aged milk or poorly managed animals). It is slightly acidic on the finish, with very fine herbaceous nuances that evoke mountain pastures, fresh hay, and sweet butter, with a pleasant medium persistence that invites you to continue tasting.
 
 
 

The roots of goat cheese are deep in mountain pastoral civilization

The goat was one of the first animals domesticated by humanity (about 10.000 years ago) thanks to its extraordinary hardiness: it survives and produces milk even in harsh mountain environments, sparse pastures, and harsh climates where cattle and sheep would struggle. In the Apennine and Alpine mountain regions, goat farming was a fundamental resource for farming communities who exploited marginal lands inaccessible to other animals. Goats, intelligent and inquisitive animals, fed on shrubs, leaves, and wild herbs, producing rich, aromatic milk that was transformed into fresh cheeses (soft goat cheeses) or semi-mature cheeses (caciottas) for family consumption or sale at local markets.

Caciotta—a generic name for soft or semi-hard cheeses of medium to small size—became a widespread cheese in Central Italy (Tuscany, Umbria, Marche, Lazio), made with sheep's, goat's, cow's, or a mixture of both, depending on local availability. The goat's milk version became particularly popular in mountainous areas where goats outnumbered cattle. Raw milk production with native starter cultures was the norm until the mid-20th century, when "modernization" dictated pasteurization and selected starter cultures. Only die-hard artisanal producers like Azienda Verdetti have remained faithful to ancestral methods, preserving authenticity, aromatic complexity, and a deep connection to the local area.
 
 
 

Choosing Caciotta di Capra della Montagna Pistoiese means digestibility and lively biodiversity

Goat's milk has distinctive nutritional characteristics that often make it preferable to cow's milk: naturally smaller and more homogenized fat globules (they do not require industrial homogenization) and therefore more easily digestible; lower content of α-s1-casein (a protein often responsible for cow's milk allergies) and therefore often tolerated by people with non-celiac sensitivity to cow's milk; and an interesting lipid profile with an abundance of medium- and short-chain fatty acids (caproic, caprylic, capric – from which the characteristic "goat's" aroma derives) which are metabolized rapidly, providing energy without accumulating as stored fat.

Goat cheese is rich in high-quality proteins with high biological value, bioavailable calcium (approximately 500-700 mg per 100 g), vitamins A, D, B2, B12, phosphorus, and zinc. Raw milk production preserves natural enzymes (lipase, protease) that aid digestion and ripening, and, above all, the living microbial biodiversity (hundreds of local bacterial and fungal strains), which contribute to the development of unique, complex aromas and support intestinal health with a mild probiotic effect.

A cheese that deeply nourishes the body and senses, expressing a pure authenticity impossible to find in standardized pasteurized industrial products.
 
 
 

How to Best Use: Pistoia Mountain Goat Caciotta

• PURE TASTING AND CUTTING BOARDS
  Bring the Caciotta to room temperature 30-60 minutes before serving to enhance its creaminess and aroma. Cut into slices or wedges and serve on a cutting board with organic whole wheat bread, Acacia honey o chestnut, Organic Sorrento walnuts fresh, pears mature. Match fresh white wines Tuscans, rosé, Rome IPA beers.
• FUSE ON VEGETABLES AND PASTA
  Cut the young Caciotta into cubes or slices and drizzle over grilled vegetables, zucchini, eggplant, pepperoni. Use in Easter Creamy dishes, risottos, and gnocchi, where it melts into a delicate creaminess. Perfect on white pizzas, piadinas, and focaccias.
• SALADS, APPETIZERS AND VARIOUS PREPARATIONS
  Crumble or cut into cubes for salads with rocket salad, tomatoes, Pecan nuts. Use in omelettes, savory pies, quiches. Grate if seasoned on soups, soups. Match with Jam Figs o Organic red onion mustard for sweet-savoury contrasts.

The Producer: Verdetti Catia Agricultural Company

The Verdetti Catia Farm in San Marcello Piteglio (PT) is a mountain dairy excellence recognized as a Slow Food Presidium for its Pecorino della Montagna Pistoiese (made from Massese sheep's milk). It raises approximately 140 goats on pasture and produces cheeses, ricotta, and Raveggiolo exclusively from raw milk, without additives or selected industrial starter cultures. It also cultivates ancient grains (Senatore Cappelli, Gentil Rosso, Marzolo, and spelt) and produces artisanal flours. Led by the young Rachele Petrucci, who at 21 chose to continue her grandmother Catia's tradition, the farm represents a virtuous model of sustainable mountain agriculture, preserved biodiversity (animal, plant, and microbial), and cultural resistance to industrial standardization. Each product is a testament to passion, daily care, expert hands, and the expressiveness of the local area.
 
 
 

Ingredients

Raw goat's milk (produced on the farm), natural rennet, homemade starter cultures (milk starter, whey starter, or scotta starter), salt. No additives, preservatives, or selected industrial starter cultures.
 
 
 

Indicative Nutritional Values ​​(per 100g of product)

• Energy: about 280-320 kcal
• Protein: 20-24g (high biological value)
• Fat: 20-25g (of which saturated 13-16g, with medium-short chain fatty acids)
• Carbohydrates: <2g (reduced lactose)
• Calcium: 500-700mg
• Salt: variable according to seasoning

Rich in high-quality proteins, calcium, phosphorus, vitamins A, D, B2, B12, and zinc. Easily digestible medium-chain fatty acids.
 
 
 

Allergens

Contains goat's milk and dairy products.
 
 
 

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