Fiacco Di Capra

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Don’t let the square shape and ridged rind fool you; this is not your daddy’s Taleggio. This classic goat’s milk variant from Lombardy is delicately balanced and might make your mouth pucker ever-so-slightly with a tart and pungent punch. Aged for just 60 days after being thermalized, this cheese arrives ever so pungent and perfectly spreadable. It sports a wonderfully silken texture that gives way to a paste that is distinctly goaty and pithy - think fresh goat milk and grapefruit. Despite the name (fiacco means tired), we doubt that you'll get tired of this little beauty. A Belgian ale surpasses all other rival pairings with its gentle tartness.

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Just the Facts

Milk Type
Rennet Type
1-2 months

Pour a glass of...
  • Chenin Blanc

    Crisp and acidic with light minerality. You may smell stone fruit, apples, pear, quince, even some fresh herbs.

    Pair with: Tangy Loire Valley goat cheese to bring out crisp, mineral qualities in both. Something like Selles-sur-Cher will work perfectly!

  • 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.

  • Wheat Beers

    Wheat Beer, Weisse, Hefeweizen, Wit

    Pair with: Bright, tangy goat’s milk cheeses like Westfield Capri and buttery bloomy rinds like Nettle Meadow Kunik.