Blu di Capra

Blu di Capra is an Italian blue-veined, or erborinato, cheese made from pasteurized goat's milk. Its ivory or white paste is marked by blue-green veins produced by selected Penicillium cultures. [IGOR Gorgonzola](https://www.igorgorgonzola.com/it/prodotti/blu-di-capra/)

It is typically creamy or compact depending on maturity, with a sweet goat-milk character followed by savory, tangy, and sometimes lightly spicy blue-cheese notes. A Ciresa description specifically calls it sharp and intense but still harmonious after ripening. [Ciresa Formaggi](https://www.ciresa.it/en/news/blu-di-capra-a-new-product-in-ciresa-s-goat-s-cheese-range-61/)

The exact time depends on the producer, but Piedmont goat-blue versions are commonly matured for around 60 days, while one Ciresa product is listed at about 45 days. It works well with honey, dried fruit, sweet wines such as Passito, and cooked dishes such as risotto. [Caseificio Alta Valsesia](https://www.caseificioaltavalsesia.it/prodotto/blu-di-capra/)

Both are Italian blue cheeses, but Blu di Capra uses goat's milk rather than the cow's milk used for Gorgonzola. The goat milk gives it a more distinctive tang and can make the flavor feel lighter, sweeter, or more herbal than a typical cow-milk blue. [IGOR Gorgonzola](https://www.igorgorgonzola.com/it/prodotti/blu-di-capra/)