Stefano Benassi is a forestry worker with a great passion, handed down from his ancestors:
to
raise goats. In Fornello, a village in the Apuan Alps, it raises thirty of these animals and produces
goat cheeses with a relatively limited production because, for example, while with 10 liters of
sheep's milk 2.5 kg of cheese are made, with as many liters of goat milk is obtained only 1 kg. The
qualities produced are: fresh caprino with mountain herbs, cacioricotta (neither cheese nor ricotta),
gorgonzola, blue caprino, Camembert, Brie, aged in caves, normal caciotta, cheese with pepper.
Of its animals, twenty-two are milked twice a day with a production of about 40 liters of milk per
day: the goats graze free, generally at an altitude between 800 and 1000 meters and, unlike the
sheep, they eat the tops of plants and not on the ground, thus resulting cleaner; in the end their
milk is much more valuable, digestible, rich in vitamins and less fat than the others and is closer to
mother's milk.