The horned goats
Horns are the goat's pride — and we've always kept them that way
Natural Integrity
Our barn was built around a clear principle: horns are a goat's pride, and no amount of outside pressure has ever convinced us to remove them. We started with a mixed herd, then gradually selected using Nera Verzasca bucks — a hardy Ticino breed perfectly adapted to alpine conditions. In 2006 we introduced Nufenen 'Bündner Strahlen' bucks to improve milk production while keeping the animals' natural resilience.
New Life in the Valley
The year begins in February with kidding — an intense and deeply rewarding season. Our herd numbers around 100 lactating does, 30 young females in reserve, and 5 bucks. In April, male kids are sold for Easter and roughly 15 females are selected to join the permanent herd. Once Easter is past, cheese-making begins: formagelle, büscion (plain, with herbs, or marinated in oil), robiole and ricotta.
A Summer at the Alp
In mid-June the whole herd climbs to Alpe Pian Cavallo, at 2,100 metres above sea level. They stay until early September, grazing the open mountain pastures freely. Cheese is made directly on-site at the alp throughout the summer — the same formagelle and büscion you can find in our shop.
Autumn and Winter
After the alp season the goats return to the valley, where they graze freely on the lower pastures until mid-November. Then they move back into the barn to complete their pregnancy in peace. From December through to kidding, the herd has outdoor time every day from 11am to 4pm, weather permitting.