An artisan goat's milk cheese produced by three generations of the Madaio family in Castelcivita, Italy--within the Cilento National Park--Caprotto is aged in caves made with natural stone. In the spring the family fills their caves with bundles of rosemary, laurel and sage to fill the air with fragrance of drying herbs. Enjoy shaved onto pasta and into mixed leaf salads; also with fig jam or honey. Taste: A dense paste; pungent and sharp with dry hay, roasted hazelnuts and floral notes. Pairings: Crisp whites and dry sparkling wines. Made with pasteurized goat's milk and traditional rennet.