Beola di Capra is a semi-matured goat's milk cheese from Piedmont, from the Alta Valsesia mountains, where it is produced by La Giuncà from local whole milk. What makes the cheese special is its multi-layered flavor: first lactic and gentle, then nutty, ripe fruity, and finally subtly cellar-like.

The cheese matures for at least 30 days, and its character is shaped by La Giuncà's natural cellars, whose microbial flora gives the rind and aroma a vitality that varies with the seasons. The cheese gets its name from the stone slabs collected from riverbanks, which were once used to cover the roofs of houses in the region.

The texture is firm and smooth, the taste is slightly sweet, nutty, and subtly cellar-like. Serve at room temperature on a cheese platter or at the end of a meal; especially suitable accompaniments are apricot-scented Gewürztraminer, light red wine, or dry apple cider.