Imagine the intense aroma of fresh milk crafted into cheese by hands possessed of an ancient wisdom, and the joy of tasting a genuine product, fruit of a rich heritage with a long-standing tradition.

Today we’ll take you on a journey to discover a hidden gem of the Conegliano Valdobbiadene hills, replete with ancient flavours, hard toil, and immense passion.
It’s the story of two families who have chosen to dedicate their lives to crafting unique cheeses with memorable characters:

• Walter and Arianna from Capra Murciana in Follina,
• Costanza and her children, owners of Carlin in Valdobbiadene.

Two distinct stories, one shared passion: goat’s milk and the cheeses crafted from it – gastronomic treasures well worth seeking out and celebrating.

CAPRA MURCIANA: FROM CAREER CRISIS TO CHEESEMAKING EXCELLENCE

Walter, 42, and Arianna, 40, are the founders of the Capra Murciana farm.
Their story is one of radical transformation, prompted by a crisis and desire for a new direction in life.
Walter says: “I was tired of my job working in a factory and felt I needed to do something more worthwhile. I wanted a job that would let me stay outdoors and have direct contact with nature”.

The turning point came after he met a goat breeder from Sarmede, who introduced him to the Murciana breed, a small goat that yields limited milk, but of very high quality.
“I was immediately struck by the quality of the milk and the delicacy of the cheese” explains Walter, “and unlike other goat cheeses, it doesn’t have that strong flavour that some consumers can find off-putting”.

So in 2017, Walter and Arianna founded their business, starting with just 20 goats.

Today they have 90 goats and produce a wide range of artisanal goat cheeses, which they sell directly from their farm shop and at local markets.
“Our philosophy is to rediscover natural, authentic flavours” says Arianna. “We want to offer our customers a one-of-a-kind experience and a taste of traditional Veneto dairy farming. Every cheese tells a story of our love for our land and our animals”.

Their business also focuses on innovation, experimenting with caciotta cheeses flavoured with spices, chilli pepper, herbs and local wines. “We like to experiment and create new f lavours and combinations” says Walter. “We’ve tried saffron, hemp, and are also thinking of making a blue cheese”.

CARLIN: A FAMILY AND THE STORY OF AN ALLERGY

Based in the hamlet of Guia di Valdobbiadene, Carlin has an equally interesting story.
The business started life as a winery and sausage producer. Then in 2013, it expanded to include goat cheeses.

“It all started because my son was allergic to cow’s milk” explains Costanza Guizzo, who owns the business together with her sons Rudy and Riccardo. “The paediatrician recommended giving him goat’s milk, and we decided to produce it ourselves. Initially we produced it out of necessity but soon discovered its goodness and decided to start making it commercially”.

Costanza attended the International Academy of Cheesemaking to learn the techniques for processing goat’s milk.
“The course was challenging but also very rewarding” says Costanza. “I learned all the secrets of goat’s milk and the art of crafting delicious cheeses from it”.

Today, Costanza specialises in fresh cheeses, such as ricotta and primo sale, which are much admired for their mild taste and excellent digestibility. “Our cheeses have a sweet, delicate flavour” says Costanza. “They’re also perfect for people who don’t like the strong taste of goat cheese. We try to preserve the natural qualities of the milk and so don’t add artificial flavours or preservatives”.

Her business respects the standards of Veneto Regional Council’s Piccole Produzioni Locali (Small Local Production) project, which promotes small-scale artisanal food production and guarantees food quality and safety. Constanza sells her cheeses from her company and at local fairs. She adds: “Direct contact with customers is very important for us as it allows us to share our story, explain how we craft our cheeses, and get direct feedback”. So pick up one of the cheeses, pour yourself a glass of Conegliano Valdobbiadene Prosecco DOCG…and enjoy!