Capril do Bosque is a small family farm producing goat cheese in the interior of São Paulo, 120 km from the capital. It includes a dairy goat farm, currently with 200 animals, a cheese factory producing fine artisanal cheeses, a shop where you can buy Capril do Bosque cheeses, and a small restaurant.
The main pillars of Capril do Bosque are innovation and quality. It was a pioneer in offering a diverse portfolio of goat cheeses, covering a large number of cheese families, and in a rural business model designed to receive visitors, paving the way for many other artisanal cheese producers throughout Brazil. It was a leader in creating the first cheesemakers' collective in the State of São Paulo. Today, it actively participates in the national association SerTãoBras, the Association of Artisanal Cheese Producers (state level), the Association of Entrepreneurs of Joanópolis, and initiatives coordinated by the Tourism and Agriculture sectors of the State of São Paulo, such as the ESP Gastronomic Route and Sabor de São Paulo. It frequents fairs featuring high-quality and innovative artisanal products.
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The future? Capril do Bosque will continue innovating and improving its milk production practices, artisanal cheese making, and the installation of sustainable resources for cheese production. Recently, it installed a biodigester to produce biogas from the herd's manure, which will be used in the production of ricotta and goat milk dulce de leche, and 100% natural liquid biofertilizer to be used in planting food for the herd and the people who work there. Also in the realm of innovation, it has installed and maintains an updated set of video presentations recorded by Heloisa Collins, accessible to visitors via strategically placed QR codes, which make up a Self-Guided Tour of Capril do Bosque – an interesting and pioneering combination of rural information and new technologies.
The Cheese Factory
Capril do Bosque products have an excellent reputation in the national market and are, in fact, a benchmark in the art of artisanal and signature goat cheeses.
The cheese-making activities at Capril do Bosque began 40 years ago as a hobby for Heloisa Collins. In the 1970s, the cheeses were simple, made only with milk and rennet. In the 1990s, Capril do Bosque began experimenting with fine cheeses, with complex flavors, the result of careful and detailed processes that include maturation and the use of special ingredients, such as special ferments, molds, and charcoal. Today, Capril do Bosque has 22 cheeses registered with SISP and the ARTE Seal, which allows for wide commercialization throughout the national territory.
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The cheeses are fresh and aged, raw and cooked, rindless, washed rind, mold-ripened, and hard rind. The first blue goat cheese in Brazil was produced by Capril do Bosque. Its awards have been won in competitions in Brazil and Europe. Of particular note are the awards obtained at the Mondial du Fromage in France, the World Cheese Awards in Spain, the World Cheese Awards in Brazil, and the Prêmio Queijo Brasil. Capril do Bosque currently boasts 3 SUPER GOLD awards and numerous GOLD, SILVER, and BRONZE medals.
Giant in the Woods
Dolce Bosco
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Blue in te Woods
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