Cadolet di capra cheese
Definition: Cadolet di capra is an uncooked cheese
Characteristics: Usually square in shape, for faster production times, it may also be triangular. The square cheeses have 8-9 cm sides, a border of 3-5 cm. and an average weight of around 300 g. The cheese is soft and elastic.
Area of production: Cadolet di capra is produced in the Camonica Valley, in the province of Brescia.
Technique of production: It is produced using goat’s milk from two milking sessions: the first is kept in the fridge, the second is used as soon as it is drawn. Once the milk has been heated to 32°C for about 30 minutes, the milk enzymes and rennet are added. Processing takes as long as it needs for coagulation to occur, about 30 minutes; after which the curds are cut using a cross movement and it is left to rest for a few minutes then it is put into the forma. As soon as it is extracted from the forms it is turned for the first time. The second time it is turned after 6 hours and the third time after another 6 hours. Brine is used for salting, 2 hours for every kilo. Ageing lasts around 30 days.
Reference: Alpinet Gheep
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