• Cheese
In the quiet village of Montaldeo, amidst Piedmont’s lush landscapes, "Azienda Agricola Vailati" thrives as a family-owned farm specializing in artisanal goat cheeses.
Founded in 2012 by brothers Vassili and Anton Vailati, their journey began with honey production and a small herd of Alpine Chamois goats. Over time, their dedication to goat farming grew, culminating in a total focus on high-quality cheese production by 2022.
Set across 14 hectares of pristine pastureland, the farm is home to 200 Alpine Chamois goats, renowned for their rich milk and gentle temperament.
The Vailati family takes pride in traditional, sustainable methods, ensuring each cheese reflects the region's natural bounty. From fresh to aged varieties, their products encapsulate the authenticity of Piedmontese craftsmanship.
Il Budino: With its gelatinous texture and mild flavor, this delicate goat milk pudding shines when paired with sweet accompaniments that highlight its creamy profile. Try drizzling it with acacia honey or topping it with poached apricots for a refined dessert. Pair it with a lightly sparkling Moscato d’Asti; the wine's floral notes and sweetness complement the pudding's subtle taste while the effervescence cleanses the palate.
Il Gustoso: This sweet, slightly acidic, and buttery spreadable cheese is perfect for a refined appetizer. Spread it over toasted baguette slices and top with fig or onion marmalade for a balance of sweet and savory flavors. Pair it with a dry Sauvignon Blanc, whose herbaceous notes and acidity cut through the cheese’s richness, creating a harmonious bite.
La Tenera: This soft, velvety cheese with its mild goat aroma works wonderfully in a fresh salad of arugula, shaved fennel, and citrus segments. Finish with a drizzle of olive oil and cracked black pepper. Pair it with a crisp Pinot Grigio, whose citrusy and mineral qualities enhance the cheese's delicate, slightly acidic flavor.
Il Tronchetto Nebuloso: The soft, velvety rind and creamy interior make this cheese ideal for serving with slices of ripe pear and a handful of toasted walnuts. The mild flavor of the cheese pairs beautifully with a lightly oaked Chenin Blanc, where the wine's apple and honeyed notes mirror and elevate the dish.
Il Tronchetto Tenebroso: With its more pungent, aromatic, bloomy rind, this cheese is excellent on a cheeseboard accompanied by quince paste and crusty bread. Pair it with a barrel-aged Chardonnay; the wine's buttery texture and toasted oak notes enhance the complex flavors of the rind while balancing the creamy interior.
La Fioccata: Similar to ricotta but with a more delicate texture, this cheese is perfect when whipped with lemon zest and fresh herbs to create a dip for crudités or crispy flatbread. Pair it with a Prosecco for a light, bubbly contrast, highlighting the cheese’s airy quality.
Lo Yogurt: Creamy goat milk yogurt can be enjoyed simply with granola, fresh seasonal fruits, and a drizzle of maple syrup for breakfast. For a savory twist, whisk it with garlic and dill to create a refreshing tzatziki to serve with grilled lamb. Pair flavored yogurts with a delicate herbal tea or enjoy plain with sparkling water and a splash of lemon.
La Scaprotta: This stretched-curd cheese has a mild sweetness and savory goat notes distinguishing it from cow’s milk cameras. For a warm appetizer, serve it grilled with roasted cherry tomatoes and a drizzle of balsamic glaze. Pair it with Vermentino; the wine's herbal and citrus qualities enhance the cheese's subtle complexity.
La Sfumotta: With its pleasantly smoky aroma and soft, uniform texture, La Sfumotta is ideal for a smoked cheese risotto. Add earthy mushrooms and fresh thyme to amplify the dish’s depth. Pair it with a Syrah; the wine's dark fruit and tobacco notes echo the cheese's smoky character.
Il Cablù: This blue-veined cheese offers a sweet and spicy flavor profile with a compact texture. Serve it crumbled over a beet and walnut salad or paired with honeycomb and dark chocolate on a cheeseboard. Pair it with a vintage Port or bold Malbec; the wines’ rich, fruity intensity balances the cheese's sharpness.
Il Capreggio: Soft and creamy as it matures, Il Capreggio is ideal for pairing with candied pecans and dried apricots on a cheeseboard. Alternatively, melt it over roasted root vegetables for an indulgent side dish. Pair it with a medium-bodied Merlot, whose plum and cherry notes mirror the cheese's creamy, milky flavor.
Il Capriago: This semi-cooked, pressed cheese has a sweet taste and a slightly elastic body. Pair it with hearty rye bread and sun-dried tomatoes for a rustic snack. Alternatively, enjoy it melted over a polenta cake with sautéed greens. A fruity Chianti with a touch of earthiness complements the cheese’s richness beautifully.
La Barbotta: Aged in Barbera wine, this semi-cooked cheese gains complexity and a firmer texture as it matures. Enjoy it as part of a cheeseboard with thin slices of prosciutto and a Barbera wine reduction sauce. Naturally, it pairs with a glass of Barbera d’Asti, whose bright acidity and red fruit notes complement the cheese's wine-infused rind.
Azienda Agricola VailatiCascina Fonda, 1015060 Montaldeo (AL)Italyaziendaagricolavailati.com