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Caprino presamico Piemontese cheese
Region: Piemonte
Milk: Goat, mixed
Synonyms: Piedmontese rennet-coagulated caprino, tumin ‘d crava, tumin ‘d ciavra.
Definition: Soft cheese.
Raw material: Whole goats' milk, sometimes mixed with small quantities of cows' and/or ewes' milk, rennet, salt.
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
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