The breeding of goats called Camosciate delle Alpi

Goats have been bred here from the very first moment Federico moved to Il Trebbio. It started like a game, but nowadays the breeding is pure-blooded. There are about 50 CAEV certified animals, able to graze in the more than 44 hectares of the estate. Such a non intensive breeding like this is certainly more difficult to manage but the youngman from Rome wanted the goats to go free outside and, therefore, be able to give a more genuine produce. The commitment is surely greater because animals may get injured more easily or encounter dangers during the grazing hours, but Federico prefers to dedicate more time to his animals in order to have a more refined and selected produce.

Fresh and aged goat's milk cheese

Raw milk cheese is produced in the farmhouse dairy.

Its tipicality and quality are the results of precise choices:

• Respect and care of our goats, cleanliness of the place they live in, balanced diet that does not force any physiological producing potential of any animal;
• the milk transformed is only the one produced at the farmhouse;
• milk is transformed daily, in order to avoid chilling and then pasteurizing processes that could alter its chemical and physical and microbiological characteristics that almost all "lactic curdling" cheese, such as when raw milk is acidified using a lactoenzyme previously obtained from fresh milk, adding natural rennet and left to curdle for 24 hours at room temperature leaving the milk enzymes present in its flora free to operate;
• No chemical or preservative element is added, therefore produced cheese may be eaten completely.

Aged goat's milk cheese

Type: raw, medium aged cheese produced only with goat's milk
Rind: Natural white, soft rind
Shape: square
Weight: 200-350 grams
Interiors: white and compact
Holes: none
Taste: sweet, tasty especially near the rind

Aged goat's milk cheese

Type: raw, aged cheese, produced only with goat's milk
Rind: bloomy rind with insertion of Penicillium candidum
Shape: Cylindrical or pyramidal
Weight: 150-350 grams
Interiors: white, slightly creamy releasing typical scents of goat's milk
holes: None
Taste: intense, goaty, especially just under the rind

"Taleggino"

Type: raw, medium aged cheese produced only with goat's milk
Rind: Natural white, soft rind
Shape: square
Weight: 200-350 grams
Interiors: white and compact
Holes: none
Taste: sweet, tasty especially near the rind

"Goat's milk may be particularly interesting in children's diet for those allergic to cow's milk. In fact, tests carried out in hospitals on more than 200 subjects have shown that out of 10 children suffering from different allergies to cow's milk proteins, 8 subjects tolerated goat's milk, thus obtaining very positive results both on a dietetic and an allergological point of view."

"Goat's milk is very rich in calcium, therefore it is particularly suitable for children and elderly people. It is usually well tolerated by subjects allergic to cow's milk proteins."

"It is characterized by short-chain fat acids making it easier to digest in comparison to cow's milk."

"It is rich in mineral salts, such as potassium, copper, manganese and iron, as well as vitamins A-B-C-E."

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