The goat has long been “at home” in South Tyrol. Over time, however, it has disappeared from much of the territory and only a few continue to raise this animal. With Capriz we strive not only to expand South Tyrol's gastronomic potential, but also to revitalize goat farming and to encourage a revival of the market for genuine South Tyrolean milk. Capriz soft cheese is produced on the French model. But our fromellier is always in search of new taste experiences, which is why he continues to experiment with innovative processes and novel refineries, while never forgetting the precious tradition from which it comes. Capriz transforms milk from small pastures that are at high altitude (more than 800 meters) into fresh, soft, aged and hard cheeses. It is essential for Capriz to produce each Capriz cheese right next to that pasture where the milk that makes it up originated. This takes time and care, but it is also the only way to ensure Capriz cheese is always of the highest quality.