Caprino Valsesiano cheese
Milk: Goat, mixed
Definition: Soft or semi-firm cheese.
Characteristics: It is a young, full-fat cheese with natural acidity and rapid maturation. It is shaped like a tall cylinder and weighs between 100-300 g. The paste is soft or semi-firm, white, slightly goaty with a strong and spicy taste thet intensifies with ageing. With prolonged ageing, the rind becomes yellow or brown and smooth and even.
Area of production: This cheese is made in Sesia Valley in the Province of Vercelli.
Techniques of production: The raw milk is warmed to about 18-20°C and mixed with liquid lamb or calf's rennet. It coagulates for about an hour. The curd is broken into hazelnut-sized granules and then heated to 30-35°C. It rests for 5 minutes and is put into a small forms. After 24 hours it is turned only once. Afterwards the shapes are taken out of their forms and put on shelves for 3-4 days. A dry salting follows. Young cheeses mature for 15 days and others age from 50-60 days.
Trading of the product: The Caprino Valsesiano is a handcrafted cheese that is mainly consumed in the area of production. It is found in small shops in the Piemonte region and in neighbouring Lombardy. It is served in well-respected restaurants.
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 Valsesiano 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 Valsesiano 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|
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