Caprino a coagulazione lattica cheese
Definition: Caprino a coagulazione lattica is a fresh cheese with a short ripening period
Raw material: Goats' milk
Characteristics: Caprino a coagulazione lattica has the shape of cylinder, with 5 cm long and 2 cm wide, weighing between 100 and 200 grams, it has no rind and is a milky white colour. White and of a creamy consistency, because it has a low cholesterol level, Goat’s cheese has recently become fairly common, winning over the dining habits of the most attentive nutritionists. When marketed it is found wrapped in parchment and possibly packed into plastic tubs.
Area of production: All the provinces of Lombardy.
Technique of production: Lactic coagulation, which is different from rennet coagulation because the clots form through the lowering of the ph level of the milk, rather than by adding rennet, takes between 24 and 36 hours. In order to limit the times, and therefore production costs, at the moment cheese producers use a very small amount of rennet as a starter for the process of lactic or acid coagulation. This reduces the process to 12-18 hours. At this point, the curd is placed into special cylindrical containers with holes for about 24 hours, and the whey drains out. The goat’s cheese can be sold as it is, or be aged for one week, thus acquiring the very strong scents and aromas of goat, particularly in the sub-layer where ripening makes the cheese creamier.
Reference: Alpinet Gheep
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