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The goat-breeding is developing more and more in Bergamo area, as well as in the zone of the Consortium of communes in mountain areas of Bronzone Mountain, because of these reasons: rediscovery of traditions: the goat is deeply-rooted in the tradition of Bergamo and in popular culture (poems, stories, popular songs telling the story of the goat in our territory); revitalisation of mountain economy, with the typifying of the production; maintenance and improvement of territorial and environmental balance: the goat can contribute to keep pastures and glades free from infestation with shubbery. Cheese production consists of fresh paste, soft paste, hard paste goat’s milk cheese. |
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The first ones are the classic goat's milk cheeses, characterised by small size, slow curdling, fast consuption with a sweet taste, almost acidolous, white paste and fine weaving. They are fit for being flavoured with herbs, among which garlic, parsley, thyme, mint, pepper. Besides the classic fresh paste goat’s milk cheese there are soft paste cheeses (like caciotta and/or stracchino) and flowering rind cheeses, obtained by spraying the surface with edible moulds. Hard paste cheeses (formagella), once seasoned, are very good hard products for grater. From goat milk you can obtain pressed hard paste cheeses, with or without rind, and also cooked and semi-cooked paste cheeses. For meat and sausage we can mention Capretto, excellent for all classic recipes, the goat, which is delicious stewed and roast with sweet-herbs, sheep salami and the “goat’s violin” obtained using a goat’s leg, that, after being left immersed in salt for as many days as its entire kilos, is let season for 60/90 days. |
