The story
Tucked away in Campobello di Licata, Azienda Agricola Montalbo is a goat farm and cheese dairy that has earned a near-perfect 4.8-star rating. Davide now runs the operation, having taken over from Giacomo Gati and, as Where The Foodies Go noted, “saving the almost-extinct Girgentana goat breed” while making award-winning cheeses.
The cheese lineup reads like a grazer’s dream: a luscious Crema Spalmabile, a fragrant Robiola Aromatizzata, the punchy Blu di Capra, a beet-infused Formaggio con Barbabietola, and a pristine Ricotta Fresca. Each cheese tells the story of a breed rescued from the brink—a hidden gem where passion and preservation taste equally good.
Synthesised by AI from every creator’s review. First reviewed 2022.
Most-loved dishes
AI summary of what 5 dish mentions say about the food
Reviewers rave about the creamy, tangy Blu di capra, a standout goat cheese that defines the rustic simplicity here. The overall vibe is one of pure, unpretentious countryside warmth.
“This is a blue goat cheese. They're among the few who make it. It's really special.”
What creators say
1 creator has covered Azienda Agricola Montalbo. Most active: Where The Foodies Go
- Where The Foodies GoLoved
Agrigento, Valle dei Templi, Sciacca, Castelvetrano, Mazara e Trapani - Viaggio In Sicilia - Ep. 11 · @ 0:00
A fantastic goat farm and cheese dairy run by Davide, who took over from Giacomo Gati, saving the almost-extinct Girgentana goat breed and making award-winning cheeses.
Dishes mentioned
Spreadable Cream
This spreadable cream is amazing. They make it in six flavours: orange, white pepper, marjoram, poppy seeds, and two others I can't remember. It's so good.
Robiola Aromatizzata
This robiola is then flavoured with six different things: orange, white pepper, marjoram, poppy seeds, and then rolled in ash and black pepper. It's incredible.
Blue Goat Cheese
This is a blue goat cheese. They're among the few who make it. It's really special.
Formaggio con Barbabietola
This cheese with beetroot is not flavoured, the beetroot is just used for colour. It's very good.
Fresh Ricotta
The fresh ricotta is amazing. After the scottatura, after it's salted, it's baked with lemon leaves. When you bite into it you smell the lemon tree. It reminds me of Sicily.
