The orobic goat, native breed of the Orobic Alps can be found not only in the Valgerola and in the lower part of the Valtellina (Sondrio Province), but also in the Provinces of Bergamo and Lecco. This hardy breed, suitable for mountain pastures is a good source of quality meat and its milk is also used in the production of Storico (10-20%).

Orobic Goat’s Cheeses

Capra orobica

In order to promote this breed, in danger of extinction, the Orobic Goat’s Cheese Producers’ Association was recently formed, which takes part in the Prime cheeses of the Orobic Alps project for the promotion of the territory. The traditional Orobic Goat’s cheese products are in the category for raw milk, raw curd and partially cooked small and medium sized goat’s cheeses with short or medium maturation. They are ripened for a minimum of three days after dry salting (the variety with natural rind are also known as “fiorone”).
Only natural calf or kid rennet may be used. Selected enzymes are not permitted, only whey. No added flavours (herbs, pepper, chilli pepper) are used. Orobic goat’s cheeses are produced all year. During the time in pastures, which must not be less than 7 months, except for times of particular hardship (drought, hail, constant rain), integration with simple feed concentrates must not exceed 0.2 kg of dry feed. Silage is not permitted. Complete feeds are not permitted. During the period in the barn the goats must be able to access outside spaces once a week.
The goats must be milked for a minimum of 150 days, except in case of disease or exceptional circumstances.

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