Formaggeria Cà du RocThe Val d’Ala is one of the three valleys that combine to form the Valli di Lanzo, unspoilt mountain localities about 60 km from Turin whose resorts were renowned in the early 20th century as holiday destination for nobles and the wealthy. This is the home of the Cà du Roc dairy established in 2001 by Renata Alpignano and Cinzia Loturco. Here at an altitude of 1,200 metres against the backdrop of Mount Uja di Mondrone, they produce the tastiest caprini, or fresh goat’s cheeses. With the raw milk of their Saanen goats they make cheeses such as the celebrated Chevrin delle Valli di Lanzo, on sale at the Tetti butcher’s shop in the small village of Martassina and at local markets. Equally celebrated and delicious are the goat’s stracchino, saffron-flavoured zafferini, sweet dry-salted cacioricotta, blu di capra, fresh and aged ricotta, yoghurts in a variety of flavours, and Capreggio, a goat’s milk cheese reminiscent of taleggio. Square in shape with a soft texture, it is aged for a minimum of 60 days.
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