Italian soft cheese made from pasteurised goat’s milk, matured for a minimum of 60 days. Stracco di Capra has a rind that is thin and supple with a natural orangey hue and a characteristic light sage-coloured (grey-green) mould. The pate of the cheese is even and firm, ranging from white to pale yellow, sometimes with tiny holes. The taste is mild, slightly sour and aromatic, with a characteristic aroma of goat’s milk. Its producer, Giovanni De Martins from the Naturalcaseario dairy, works exclusively with goats “Camosciata delle Alpi” ewes, which diet is controlled and balanced. The goats live in a semi-wild state on defined plots of land in the province of Cremona in Lombardy. They feed on wild pasture grassland, supplemented with invaluable natural fodder.