You are adventurous with a strong personality. Not everyone gets you at first, but your fans are very loyal.
Cheese profile
- MildBold
- SoftFirm
- HomebodyExplorer
- SoloFondue crowd
- ClassicWild
The real cheese facts
- Origin
- Across Switzerland; in Ticino with the Capra Ticino stamp
- Milk
- Goat’s milk
- Type
- From fresh to semi-hard
We could not confirm these facts with an official source. They reflect general knowledge about this kind of cheese.
Source: ticino.ch · Last checked 28.10.2026
Taste and texture
Goat’s cheese has its own slightly tart, goaty note, stronger in some cheeses than in others. Young ones are fresh and creamy, older ones firmer and more intense.
How to eat it
Fresh goat’s cheese is good on bread, in salads or baked. Firmer ones go on the cheese board.
Did you know?
In Ticino, real goat’s cheese carries its own Capra Ticino stamp.
Goat’s or sheep’s cheese?
Goat’s cheese has the more noticeable tart, goaty note. Sheep’s cheese tends to be nuttier and richer, because sheep’s milk has more fat and protein. Both come from fresh to semi-hard.
More about Swiss Sheep’s Cheese →How to keep it
Keep it closed in the fridge and eat it within a few days of opening.
Questions about Swiss Goat Cheese
Is there goat’s milk in other Swiss cheeses?
Yes. Formaggio d’alpe ticinese AOP, for example, may contain up to 30 % goat’s milk.
What does Capra Ticino mean?
It is the stamp that marks real goat’s cheese from Ticino.