Caprino di Brisighella

Caprino di Brisighella is an Italian aged cheese made with pure goats milk giving the cheese a fine bouquet and an extremely long lasting taste.

Each cheese is matured for 6 months to allow the full intensity of flavour to develop and whilst it’s maturing the rinds are rubbed daily with Sea salt from Cervia and locally sourced Olive Oil giving the cheese not only a rustic appearance but also a deeply enhanced taste.

Caprino di Brisighella is made by Spadoni in Ravenna, Northern Italy where the nearby farmers supply the dairy with fresh goats milk daily. Once the milk is poured into the vat it is pasteurised and vegetarian rennet is added to form the curds and the whey.

The curd are then placed into small cylinder moulds and pressed to extract any remaining moisture before being turned out and left to mature in the maturation rooms in the dairy.

With the cheese being made with vegetarian rennet it is suitable for most diets and for those that are pregnant too. With its slightly bitter, almost artichoke taste it’s perfect for salads or even grating over pasta and other Italian foods.

The Spadoni family are more widely known as millers. In 1921 the historic mill of Coccolia (in the Italian province of Ravenna), dating back to 1445, became the property of the Spadoni family. The mill evolved over three Spadoni generations – Livio first, then Libero and Leonardo today – implementing over time a diversification policy and interpreting new food styles and the needs of modern consumers. Cheese making is only one part of the Spadoni family business but it’s a part they take most seriously and every effort is made to recapture the old world cheese making skills in producing this Caprino Di Brisighella.