Caciotta di Capra Primavera Details This line of Caciotta di CAPRA (soft spring goat’s milk cheese) comes from the Agrigento hinterland, a product still made in the age-old tradition. The fresh milk is used immediately after milking to maintain all the organoleptic qualities intact. The cheese is made from pasteurized uncooked soft curd. Cheeses with a natural rind, some of which are filled with Sicilian Pistachio, matured in Nero D’avola red wine, or aged under Almond Tree wood ash.