the cheese blog

Capricho de Cabra

Tonight’s cheese was Capricho de Cabra. This is a Spanish goat’s-milk cheese, French Bucheron-style that is supposed to be comparable to chèvre. It hails from the Murcia region. The selection I had was dusted in finely ground green peppercorn. The cheese itself was typical goat cheese, but had a phenomenal creaminess. The texture was silky and just lovely. Apparently this is due to the fine milk of Murciana goats, which have a higher fat and protein content. Taste wise, however, the peppercorns completely dominated the cheese. Normally this would be a bad result, but in this case the spiciness of the peppercorns balanced quite nicely with the mild tang of the cheese. As a stand alone cheese, it was excellent. I really would like to find a plain version and see how it tastes without the peppercorns. Recommendation:  Sí. Excellent cheese!