Once upon a time in Italy

On a Piemonte mountainside, Capre Chindemi stood out in the forest.

Chindemi's Nera Verzasca goats, guardians of the slopes, browsed for tasty forage that gave them energy and helped them produce delicious milk.

Herdsman Matteo showed a sincere love for his herd when he hand-milked his does and observed them in pasture.  The best cheese comes from the healthiest and happiest goats and these goats were both.

Cheesemaker Gaia took the warm goats' milk, added ferments and rennet, and after a little while it became fresh cheese.

      

  The whey that was left when the cheese curds were poured into the moulds was fed to Chindemi's pigs.

And after a number of weeks in the affinage cave, Gaia and Matteo's fresh cheeses were aged and ready to eat!