This month’s selection is a beautifully balanced Italian blue that showcases the elegance of goat’s milk in a style that is both approachable and full of character.
Produced by Carozzi Formaggi in the Lombardy region of northern Italy, Blu di Capra combines creamy texture, delicate complexity and a refined blue bite, making it a standout choice for both seasoned blue cheese lovers and those looking to explore something new.
Crafted from pasteurised goat’s milk in the picturesque Valsassina Valley near Lake Lecco, Blu di Capra is matured to develop a compact, dense paste marbled with striking blue-green veining beneath its rind. Its texture is wonderfully smooth and almost fudge-like, offering a luxurious mouthfeel that melts effortlessly on the palate. The flavour begins with the fresh tang of goat’s milk before unfolding into gentle herbal notes, hints of toasted nuts and sweet cream, finishing with a clean, peppery blue spice that lingers without overpowering.
Unlike many blue cheeses, Blu di Capra offers remarkable finesse. Its balanced flavour profile makes it exceptionally versatile, whether enjoyed on a cheeseboard with fresh figs, pears and honey, crumbled over roasted beetroot or bitter leaves, or melted into a creamy pasta sauce. It also pairs beautifully with sweet dessert wines or a crisp Sauvignon Blanc.
Personally, every time I try it, I feel the urge to turn it into a blue cheese and fig ice cream, as the rich velvety texture would lend itself incredibly, but each time I’ve brought some home to try, I’ve ended up eating it as is!