Caprino Valle cheese
Characteristics: Cylindrical form, with flat faces of 20 cm in diameter and straight sides of 5-8 cm. Weight varies but generally reaches 1-2 kg. Yellow rind, darkness depending on period of aging which can exceed 30 days. The cheese is white, soft and firm.
Production area: Municipality of Trasquera, particularly Alpe Valle (Novara).
Production technique: The raw milk is heated to coagulation, adding liquid rennet. The liquid coagulates in approximately 15 minutes. The curds are broken and allowed to stand for a few hours, after which they are placed into moulds and lightly pressed.
Maturing: One month and beyond.
Caprino Valle is produced from May to September.
Reference: Alpinet Gheep
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Caprino Valle cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Caprino Valle cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
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producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.