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Caciotta di Capra con Pepe

A goat in sheep’s clothing. This caciotta, or “little cheese,” hails from the land of sheep’s milk Pecorino but has a flavor all its own—preserved lemons, brown butter, and the spice of whole black peppercorns. Cheesemakers of the Lattebusche cooperative in the Belluno mountains of northeast Italy—very near Venice—craft each wheel from the raw milk of cows and goats who roam freely in the lush, herb-and-flower-filled mountain pastures. The region is home to many of the greatest Italian cheeses of all time—Piave Vecchio and Grana Padano among them- and the special care lavished upon this cheese ensures this cheese stands tall among its neighbors. Cheesemakers carefully age the wheels for 3-4 months before finishing the wheels by hand-rubbing the wheels by hand daily with extra virgin olive oil and whole black peppercorns. Shave atop a plate of buttered al dente pasta, and complement its complex combination of bright fruit and earthy spice with a generous glass of Montepulciano.

Just the facts

Country Italy
Milk Type Mixed
Pasteurization Unpasteurized
Rennet Type Animal
Age 2-4 Months
Cheese Type Smoked and Flavored
Wheel Weight 4 - 5 pounds
Pairing Recommendations

Pour a glass of...

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    Pale Ale, IPA, Amber, Red Ale

    Hops, glorious hops! Think of hops as the seasoning for beer: they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.
    Pair with: Cheeses with enough body to stand up to the bitterness, like clothbound cheddar or aged Gouda.

  • Sauvignon Blanc

    Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).

    Pair with: Soft, creamy goat milk cheeses, triple crèmes or mixed milk cheeses with a mineral edge, like Nettle Meadow Kunik or La Tur.

Caciotta di Capra con Pepe zoom

Makes a great cheese plate with...