The Stracco di capra has a thin edible white-gray crust while, internally, the paste is porcelain white, with a rather creamy consistency and with a typical scent of the type. The flavor, initially a little savory, then gives sweeter notes and elegant and never exaggerated goat nuances.
This cheese is produced exclusively with raw whole goat milk, processed with raw dough and then aged in slightly humid environments. It owes its name to the ancient "stracchino" (a seasoned cheese that was so called because it was made with milk obtained from cows returning from the pastures and therefore "stracche" - tired).
