Caprino presamico Piemontese cheese
Milk: Goat, mixed
Synonyms: Piedmontese rennet-coagulated caprino, tumin ‘d crava, tumin ‘d ciavra.
Definition: Soft cheese.
Characteristics: Weight around 200-300 g; diameter 8-12 cm; sides 3-6 cm. The fresh product has no rind whereas the aged cheese tends to have a thin, soft and smooth rind, varying in colour from pale yellow to light brown. The cheese is white and soft or semi-hard in the mature variety, white to straw-yellow in colour.
Production area: The entire Piedmontese alpine region.
Production technique: This cheese is made by rennet coagulation. The milk is heated to a temperature of 30-35 °C (in some cases up to 38 °C). Rennet is added and on average coagulation takes 30-45 minutes. The curds are coarsely broken and left to stand for 5-10 minutes before they are extracted and shaped into forms. They are then dry-salted (rarely in brine) and turned a few times. Ripening takes 5-15 days. Aging can be carried out for a maximum of 50-60 days.
Reference: Alpinet Gheep
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please do talk to us via the Contact the Editor link at the top of this page and we will update the information on your cheese.