Parco Regionale di Montevecchia e della Valle del Curone

Raw-texture fresh cheese made with raw milk, exclusively produced with goat's milk. The process is "lactic": this means that a little rennet is added to the milk, and it must ferment naturally from 18 to 24 hours. Montevecchia Caprini have cylindrical shape (diameter 5-8 centimeters, height 3-5 centimeters), but different sizes exist, for instance the small 10/12 centimeter long cylinder (Saint-Maure type).