Since the 1990s, there has been a revival in goat rearing and a resumption in the making of goat’s cheeses in the Province of Trento. Given this, and the local interest in maintaining the production and its traditions, a qualitative description of the goat’s cheeses is desirable. In this study, texture profile analysis, TPA, was used to examine the variability of the rheological properties, depending on production system and season, in raw milk semicooked paste goat’s cheese, ripened for two months, as the Trento Goat Cheese of Traditional Agrifood Products (D.M. n. 350, 1999).
