Located in Bosia, between Alba and Cortemilla in northern Italy, Caseficio dell'Alta Langa is a medium-scale cheesemaking operation that specializes in the production of cheeses made with traditional Italian recipes, but within a modern facility.
Caseficio dell'Alta Langa works with all three milk types (cow, goat, sheep) for their range of cheeses, and they collaborate closely with local farms and producers to ensure high quality milk. Milk for production is thermalized which allows many of the milk's original characteristics to shine through.
Caseficio dell'Alta Langa's Bocconcino (which means "little mouthful" in Italian) di Pura Capra is based on a traditional farmers' recipe. Cheeses are about the diameter of a silver dollar but thicker and are produced using goat's milk with the addition of cream.
Milk is cultured and coagulated over several hours using a slow lactic set. The curd is gently transferred into molds and allowed to drain. Young cheeses are then unmolded and placed in a drying room for several hours before being moved to an aging room for a maturation of about ten days.
Cheeses are covered by a cream-colored rind that encases a soft, yielding interior. The flavors of Bocconcino di Pura Capra are delightfully straightforward and pleasing with lactic and milky notes balanced by a fresh tang and a clean lengthy finish.