Top 28 Italian Goat Cheeses

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. There are two main varieties of caprino: fresco (fresh) and stagionato (aged). A fresh version is aged for two to four days, it has a nice, soft, creamy texture and round or cylindrical shape. Aged version is left to mature up to 6 months and during that period the cheese develops much saltier, tangier flavor and turns the color from white to yellow, sometimes even reddish. Caprino can be enjoyed on its own, served with fruit, or as an ingredient in first courses or salads. The fresh version pairs nicely with light white wine, while the aged one goes better with structured, fruity white wines.Expand

Named after the town of Roccaverano, this fatty cheese is produced in Langhe, a hilly area to the south and east of the river Tanaro between the Piedmont provinces of Asti and Alessandria. Robiola di Roccaverano is a fresh or short-aged soft paste cheese made from goat and cow's milk. The origins of this creamy cheese can be traced back to the era of Celts who used to breed goats in the area. Today, this prized delicacy is celebrated with an annual festival of Fiera Carrettesca ai sapori della Robiola, held every June in Roccaverano. Robiola has a rich goaty aroma and strong, almost piquant flavor. It is typically served with fresh fruit, walnut or raisin bread, or simply some crusty sourdough bread slices. Pair it with fruity white wines.Expand

This traditional Apulian delicacy is a cross between a cheese and fresh ricotta. Made with the mixture of milk from pasture-fed goats or sheeps, it is produced by combining ricotta and traditional cheese-making methods. The fresh milk is first heated to 85-90 degrees, then left to cool down to 37 degrees before adding the rennet, which causes both the milk and the whey to coagulate. The end result is a soft, ricotta-like cheese, which becomes semi-hard and straw-yellow when aged for two or three months. Eaten fresh, it is fragrant, salty, and slightly acidic. When aged, it becomes tangier and is perfect both on its own or grated over local pasta dishes, such as orecchiette with basil-flavored tomato sauce.Expand

Ricotta forte is a traditional Apulian cheese. This white cheese is made from sheep's or goat's milk. The texture is creamy and spreadable, the aromas pungent, and the flavors spicy and intense. Originally, it was produced by the shepherds who made it as a way to use the surplus of ricotta production. They placed it to wooden or clay containers with some salt, and the cheese was then mixed a couple times per week for at least 3 months. Finally, the cheese was covered with fig leaves and then left to mature and drain. Ricotta forte is traditionally spread on warm bread, and in the past it was offered to guests as a sign of welcome, always with some red tomatoes on the side. It can also be fried in stuffed zucchini blossoms or combined with a traditional Italian long pasta type known as sagne 'ncannulate. Pair it with full-bodied red wines.Expand

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. It the region of Molise, it is produced mainly around Montefalcone del Sannio, in the province of Campobasso. Made from raw milk, it is dry-salted and left to mature for at least two months, but that period can be prolonged. The crust is hard and straw-colored, while the interior remains white, soft, and moist. It is usually served as a table cheese, while the aged version can also be grated over pasta dishes. Expand

Ricotta affumicata di Mammola is made from the whey of goat's milk. The cheese has a soft, velvety texture, a slightly salty and fresh flavor, and a distinct smoky aroma imparted during the production process. After coagulating goat's milk with fig branches and ladling the curds into molds lined with mountain ferns, the cheese is smoked over fresh chestnut or heather wood, creating its unique flavor profile. Traditionally produced by shepherds in mountainous areas to preserve fresh ricotta, it has become a beloved regional specialty enjoyed sliced on toasted bread, drizzled with olive oil, or paired with jams and aromatic white wines. Its cylindrical shape with a mushroom-like top is distinctive, and it is celebrated annually in Mammola during the Festa della Ricotta Affumicata, held on the first Sunday of July. This cheese is a culinary symbol of Mammola's heritage and is cherished both for its traditional production methods and its rich, smoky flavor.Expand

Cacioricotta is a cross between a cheese and fresh ricotta, produced by combining two techniques of cheese-making. It is both cacio, meaning cheese in the local dialect, and ricotta, meaning recooked, because it is made by bringing fresh milk almost to the boil, then adding the rennet later, when the milk cools and achieves the temperature of coagulation, which causes both the milk and the whey to coagulate. Cacioricotta from Reggio Calabria and Cosenza is made with goat’s milk, and it can be enjoyed both fresh, after only 2 to 4 days of drying, or it can be left to age for a month. The fresh version pairs nicely with seasonal vegetables, while the aged one is perfect for grating over pasta.Expand

Traditionally produced in the Lombardian province od Varese, Formaggella del Luinese is a semi-hard cheese made with raw whole goat’s milk obtained from local Alpine breeds. After the first 20 days of maturing, the taste of Formagella is sweet and delicate, but it becomes stronger as the cheese ripens. This Lombardian delicacy can be eaten as a table cheese or used as an ingredient in the preparation of a number of local dishes such as risotto with Formaggella del Luinese and Mantua pears or Gnocchetti, and it pairs well with white wines.Expand

Capridor is a semi-hard Italian cheese originating from Sardinia. It is made from goat’s milk and matures for about three months. Its edible rind is moldy, while the texture is compact and soft, and the body is straw yellow in color. The flavors of capridor are quite mild and aromatic.Expand

Caprino is a goat’s milk cheese made throughout Italy - the name derives from the Italian word capra, meaning goat. In the region of Trentino Alto Adige, it is produced mainly in the province of Trento, around Val di Fiemme, Predazzo, and Valli Giudicarie. Made from pasteurized milk and kid or lamb rennet, Caprino Trentino is salted in brine and left to mature for at least 90 days. The crust gets hard and straw-colored, while the interior turns ivory-white, compact and greasy in texture. This delicious table cheese is best enjoyed paired with local red wines of medium alcohol content.Expand

Latteria Sociale Valtellina is a dairy cooperative based in the Valtellina valley in Lombardy, founded in 1969 with the aim of uniting local milk producers and safeguarding the alpine dairy tradition of northern Italy. The cooperative brings together farmers working in mountainous areas, where cows graze on high-altitude pastures that strongly influence the quality and aromatic profile of the milk.

Its production is deeply rooted in the territory and reflects a close relationship between landscape, agriculture, and local know-how. Latteria Sociale Valtellina is especially known for cheeses and dairy products typical of the region, alongside butter, cream, ricotta, fresh cheeses, and yogurt.

The cooperative model allows for consistent quality while supporting small-scale farmers and preserving traditional practices. Modern processing standards are combined with respect for seasonality, animal welfare, and sustainable use of alpine resources.

Through this approach, Latteria Sociale Valtellina plays a key role in maintaining the gastronomic identity and cultural heritage of the Valtellina region.Expand

Casale Roccolo is an agricultural company in Italy focused on organic farming. It produces a variety of cheeses using traditional methods that adhere to organic standards.Expand

Luigi Guffanti 1876 is a renowned Italian cheese company based in Arona, in the Piedmont region, known for its multi-generational expertise in aging and refining cheeses. Founded in 1876 by Luigi Guffanti, the company began its journey by aging Gorgonzola in an abandoned silver mine in Valganna, taking advantage of its consistent temperature and humidity conditions for optimal cheese maturation.

Over time, the expertise gained in aging Gorgonzola expanded to include a wide variety of other cheeses. Luigi Guffanti 1876 offers an extensive selection of cheeses, including those made from cow’s, sheep’s, goat’s, and buffalo’s milk, as well as blended varieties. The company also welcomes visitors to its aging cellars in Arona, where guests can experience the cheese aging process firsthand and enjoy guided tastings of their artisanal products.Expand

The company "Perla" was founded in Nichelino around the mid-20th century. For generations, it specialized in producing, ripening, and refining traditional Italian dairy products, with a focus on maintaining a family-like atmosphere. Perla’s products are rooted in the fertile pastures of Piedmont, where ideal conditions for raising sheep, goats, and cows contribute to high-quality milk.

The company emphasizes that its success lies in its meticulous cheese production process, which follows the highest standards of excellence and a slow, 100% natural maturation process. This dedication to tradition and quality ensures the authenticity of their cheeses.Expand

Argiolas Formaggi is a family-run cheese producer from Sardinia, based in Dolianova and founded in 1954, widely regarded as a relevant producer of traditional Sardinian cheeses. The dairy focuses on sheep’s and goat’s milk sourced from local farms, reflecting the Mediterranean environment and the natural diet of the herds.

Its range includes classic Sardinian cheeses such as Pecorino Sardo and Fiore Sardo, alongside more contemporary expressions like spiced pecorino, aged and semi-hard cheeses with varying maturation periods, and a selection of goat cheeses. The production process combines inherited artisanal knowledge with controlled modern technologies, ensuring strict quality standards without compromising authenticity.

Particular attention is given to texture, balance of salinity, and the gradual development of aromas during aging. Argiolas Formaggi is also recognized for adapting its portfolio to modern consumer needs, including the production of lactose-free cheeses.

The dairy maintains a strong connection to local pastoral traditions and the cultural identity of Sardinia. Beyond production, it is known for organized visits and tastings that offer insight into the cheesemaking process.

Its products are distributed both within Italy and internationally. Argiolas Formaggi positions itself as a balance between continuity, regional identity, and carefully managed innovation in the world of artisanal cheese.Expand

Malga Faggioli 1140 is an Italian cheese producer located in the Trentino-Alto Adige region. They are known for producing high-quality cheeses using traditional methods.

The company's name indicates its connection to the Alpine pastures, "Malga," at an elevation of 1140 meters. Their cheeses often reflect the rich flavors of the local Alpine flora.Expand

Granarolo is an Italian dairy company that produces a variety of cheeses along with other dairy and food products. It is based in Bologna, not Parma.

The company was established in 1957 and has grown to become one of the largest dairy groups in Italy, operating multiple production facilities across the country. Granarolo is also known for its commitment to sustainability and reducing its environmental impact.Expand

Caseificio Storico Amatrice is a cheese producer located in Amatrice, Italy. This producer is known for creating cheeses that reflect the local culinary traditions and flavors of the region.

One of their notable cheeses includes Pecorino Amatriciano, which is made from sheep's milk.Expand