Dairy

Caprino

Caprino is the Italian umbrella name for goat’s-milk cheese, spanning fresh acid-set logs and pots to aged, rinded forms across the Alps, Apennines, and islands. The category includes mild, spreadable caprino fresco and longer-aged caprino stagionato with firmer paste, natural rinds, and deeper nutty or piquant goat character depending on region and make. Use fresh caprino in salads and on crostini; grate or slice aged wheels for boards and pasta. Unlike a single PDO name, caprino signals milk species and a family of formats that Italian farmstead and mountain dairies interpret locally from Piedmont to Sardinia.