The piquant Caprino (Goat cheese), produced in the mountain zones

In Gerrei and in the near Sarrabus, the breeding of sheeps, animals that adapt very well to difficult mountain areas, is widespread. Their milk is employed for preparing cheese with different characteristics from the ovine ones. The Caprino is similar to the Fiore Sardo in its preparation , shape and dimension.

The Caprino can have a raw or half-cooked paste. In the first case, as it can be guess, whole raw milk is used; it has a cylindrical shape (often convex), a white tangy paste, a pale yellow hard crust, that can be eaten or grated on top of the “first” course.

The half-cooked Caprino, instead, employed heat treated milk, has a cylindrical shape, a pale yellow crust (darker according to the seasoning process), a white-yellowish paste with a milder taste than raw-paste cheese. In both cases, the seasoning process is between 3 and 12 months. The half-cooked Caprino is produced also in the zone of Tertenìa and Siniscola.