Caprino a coagulazione presamica cheese
Definition: Fresh or short-ripened cheese.
Characteristics: Rennet-coagulated Caprino is a soft white cheese covered with a thin grey rind. It is cylindrical or parallelepipedal and weighs 200-250 grams. The rind is thin and grey, the cheese white and soft. It is sold wrapped in parchment paper or packaged in plastic tubs. Rennet-coagulated Caprino has an acidic and unsalted flavour and a strong aroma of milk and yogurt. It is soft and melts in the mouth, tasty and of mild strength. If ripened, this cheese becomes very creamy beneath the rind and acquires an aroma reminiscent of ripe fruit. A good Caprino should not have an unpleasant sour aroma, although it can have a slight animal smell, a sign of the beginning of lipolysis (linked to the degradation of fats).
Production area: In all the provinces of Lombardy.
Production technique: Rennet-coagulated Caprino is obtained from whole goat’s milk to which milk enzymes and rennet are added during processing; coagulation occurs rapidly, usually in 30 minutes, at a temperature of 35°C. The curds are then broken into pieces and surface-salted. Ripening takes 30 days, during which the product is turned 2 or 3 times. It is sold in two versions: - fresh, after 3 days of ripening - mature, after 1 week of ripening.
Reference: Alpinet Gheep
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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