Cabannina Cattle

The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction.
A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades. Thanks to its fairly large rumen it has a considerable capacity for ingestion, and its short, robust limbs make it suitable for mountain grazing. The breed is used for meat and dairy. Though the amount of milk it produces is small (26 quintals per lactation), it is of excellent quality, ideal for cheesemaking and rich in the scents and flavors of its grazing environment. The Cabannina is an excellent grazer, able to make the most of even the harshest environments and the poor, shrubby pastures of the Ligurian Apennines.
The Presidium farmers produce an aged ricotta (sarazzu) and various raw-milk cheeses, made without the use of starter cultures. These include the traditional prescinsêua (fresh or aged), formagetta (to be consumed after 15 days) and u cabanin (which ages for at least 120 days).

Season

Cheese and cold cuts are available all year round