Fresh and aged goat cheeses made from raw milk

The Bollito family, who have been wine producers for generations, decided to undertake the business of breeding goats ‘Camosciate of the Alps’ in 2009, with the aim of producing healthy cheeses according to traditional recipes.

The company today boasts a goat farm with roughly 120-head from which it gets its milk to produce fresh and aged goat cheeses made from raw milk. It also produces goat yogurt, fresh ricotta cheese, puddings and panna cotta.

The small dairy farm produces roughly 15 different products which are described below. Bear in mind that they are made using raw milk and are handcrafted. Each batch of cheese has its own history and characteristics depending on the season, the time of lactation, the types of herbs present in our meadows from which we get our hay and the medicinal grass they eat.

The quality of our goat cheese is enhanced even further when accompanied by a Grignolino d’Asti of the Cascina Valeggia.

Goat Yogurt

  • White
  • Cereals
  • Hazelnut
  • Apricot
  • Cherry
  • Raspberry
  • Pear
  • Apple
  • Wild berries
  • Strawberry

“Fresh” Barba Cheeses

Fior del Barba

Very soft curd cheese; when you taste it you really get the sensation that you’re eating fresh milk. It can be preserved for a few days.

Robiola del Barba (roughly 450g)

Lactic curd cheese; very soft, creamy, slightly acidic when fresh, but a lot less if it has seasoned a few days. If it is well preserved it can last up to one month if not more. Over time it tends to become more spicy.

Cravin del Barba (roughly 150 g)

Lactic curd cheese with a pinch of salt added. It is very creamy and can be eaten plain or seasoned with numerous ingredients such as virgin olive oil, honey and hazelnuts, chives, chili peppers and much much more.

Ricotta del Barba (roughly 250g)

Cascina Valeggia’s version of goat ricotta cheese is extremely soft yet at the same time sweet. A very special cheese.

“Seasoned” Barba Cheeses

Tuma del Barba (roughly 2 Kg)

This cheese is aged for roughly 20-30 days before it is sold. Its flavor is soft and sweet; a cheese that suits all tastes. When it is left to mature for 3-4 months it becomes more compact and acquires more complex aromas. The salting is well balanced and it can be eaten either on its own or accompanied with cugnà, acacia honey, wine jellies, jam, etc..

Tomin del Barba (roughly 300 g)

Depending on the seasoning it can vary from sweet to more savory. It is usually medium-aged for about 1-2 months. It has a medium soft texture.

Quadrà del Barba (roughly 450 g)

This cheese takes its name from its square shape. It is a cheese suitable for all needs depending on its aging. It always has a strong flavor and initially a soft texture which tends to harden over time.

Caprej del Barba (roughly 2Kg)

This cheese is aged for 2 months. It is very soft with a broad and strong taste but delicate and balanced. Its texture is soft and enveloping. If it is left to mature for more than two months it becomes somewhat more consistent but it remains rather complex on the palate.

Magno del Barba (roughly 2 Kg)

This is a very complex cheese both in the way it is produced and its taste. It is a pressed layered cheese. Its crust is wrinkled and brown. The texture, which is of a pale straw color and does not present itself with any holes, has a good grainy quality to it. The maturation time is at least 6 months. When it is fully mature it can present itself with a natural internal “Blue” type mold.

Bleu del Barba (roughly 3Kg)

This is a soft goat cheese with green and gray molds and has a medium-strong flavor. It is well-balanced and creamy if eaten within the first three months and becomes slightly drier with longer seasoning, yet it nevertheless remains soft. It has a complex array of aromas and a very important flavor; to be enjoyed with a good Barbera Superiore glass of wine or at least with a similarly important wine, or even a passito wine.

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