Discovering Caprino from Marche
Among Italy’s many celebrated goat cheeses, Caprino from the Marche region stands out with its delicate flavors and deep connection to rural tradition. This cheese, crafted primarily from goat’s milk, is emblematic of the Marche’s pastoral landscapes and artisanal heritage. Though ‘caprino’ is made across Italy, Marche’s version offers a unique interpretation that reflects its regional environment, production methods, and culinary customs.
Distinctive Qualities of Marche’s Caprino
The term “caprino” generally refers to cheeses made from goat’s milk, but in Marche, it denotes varieties known for their smooth, creamy texture when fresh and a more pronounced tang as they age. Caprino from this region typically features a thin, edible rind and a pale, ivory paste. The flavors range from sweet and mild in young cheeses to pleasantly sharp and earthy in matured versions, often carrying subtle hints of herbs and wildflowers gathered by the goats from local pastures.
Historical Significance and Craftsmanship
Goat farming has deep roots in Marche, dating back to Roman times and earlier. The region’s hilly terrain and modest pastures favor goats over cattle or sheep, giving rise to a robust tradition of making caprino. Traditionally, small-scale producers and family farms dominated production, using techniques passed down through generations. This hands-on process—combining fresh, raw, or pasteurized milk with natural rennet—bestows each wheel or round of Caprino with a distinct sense of place.
Production and Regional Influences
Caprino’s production in Marche is marked by simplicity and a reliance on local resources. The cheese is usually made by gently heating goat’s milk, adding starter cultures and rennet, and allowing the curds to set before being molded and lightly salted. In some areas, cheeses are lightly aged on wooden boards, while others remain fresh and soft, enjoyed within days of making. This range of aging produces a spectrum of flavors and textures, from spreadable to firm and crumbly.
Cultural Role and Culinary Pairings
Caprino is woven into the fabric of rural life in Marche. It often features in local markets, festive occasions, and traditional meals, where it is appreciated for its straightforward, honest flavors. The cheese is commonly served with rustic country bread, local honey, or fruit preserves, highlighting the region’s agricultural bounty. In some villages, Caprino is paired with native wines like Verdicchio or Rosso Conero, whose acidity complements the cheese’s tangy profile.
Enjoying Caprino: Serving Suggestions
Fresh Caprino can be presented as an antipasto, dressed simply with extra virgin olive oil and aromatic herbs such as rosemary or thyme. Matured versions lend themselves to shavings atop salads or polenta, or as a companion to seasonal fruit. Whether spread on warm crostini, crumbled over roasted vegetables, or enjoyed alongside nuts and local cured meats, Caprino from Marche offers endless versatility for cheese lovers.
Tradition Meets Taste
Caprino from Marche is much more than a cheese; it is a testament to the resourcefulness and culinary passion of the region’s people. Its artisanal production methods, nuanced flavors, and timeless appeal ensure that it continues to hold an esteemed place at the heart of Marche’s culinary identity.
