Since 2012 Danilo Farina has been producing excellent artisanal goat cheeses using milk from his own farm. His selection comprises 35 products, many of which look to France for inspiration, from fresh caprino to lactic fermentation and bloomy rinds (like the Mesa and the Biancospino). Others draw on local tradition, especially those made with semi-cooked milk and aged for longer. His most distinctive cheeses are his Capricci, whose consistency is similar to ricotta. They’re accompanied by various ingredients: spices, nuts, aromatic herbs, saffron…  

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