Caprotto is a goat's cheese which is the epitorne of the mountains: unmistakable, exciting, it will never leave you indifferent. It is a white compact cheese with a smooth, delicate taste it has strong aroma with tones of flowers and roasted hazelnuts. It has a pungent taste with a marked flavour of dry hay.
This cheese is made with goat's milk, rennet and salt and goat's salt and a produced using the technology to make cooked curd cheeses.
The maturing process lasts approximately 3 months to 1 year.
Caprotto is produced and aged by the Madaio family. Casa Madaio is an acclaimed cheese affineur (maturer) and producer located in Salerno, Italy. The family home, a castle with three towers, is reflected in Casa Madaio’s distinct logo. Mr. Madaio feels that the towers not only represent the home, but also the connection of the past with the future. To him, the towers symbolize his three children Angelo, Renata and David and the future of Casa Madaio.
At Casa Madaio, both cheese production and the cheese aging facility are small scale. The business is centered at two different locations. The cheese making facilities are in Eboli, along with the central office, while the aging caves are located at Castelcivita, in the heart of the The National Park of Cilento and Vallo of Diano.
The area is steeped in history. The caves have been used to age cheeses by the Madaio family for four generations, and the company places great value on the preservation of the history and flavors of the land, working closely with local universities and with the Slow Food movement to further research. Their cheeses are primarily sold to small specialty shops and restaurants, both in Italy and abroad.
Casa Madaio makes both fresh goat and buffalo milk cheeses at their location in Eboli. In addition, they also purchase cheeses made at small mountain dairies nearby that they age themselves at Castelcivita.
Caprotto is a hard goat’s milk cheese that is aged for 3 months to a year. It is made from the milk of goats that are raised in the National Park of Cilento.
Depending on how long it is aged, it has a white to amber-colored compact paste. It has an intense aroma of roasted hazelnuts with floral notes. Caprotto’s flavor is delicate with hay tones.