Caprino al pepe di Bagnolo cheese

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Caprino al pepe di Bagnolo cheese

Region: Piemonte

Milk: Mixed

Raw material: Whole goats' milk, with the addition of small quantities of cows' milk, rennet, white pepper.

Characteristics: Round or flattened form with a diameter of 8-9 cm, height of 1-2 cm, and weight of 200 g. Either no rind or very light rind with a colour ranging from white to light brown. Cheese is soft, creamy, spreadable, colour varying between white and beige, due to the pepper.

Production area: Bagnolo and Barge (Cuneo).

Production technique: The raw milk is heated to 18-20°C, adding liquid calf or lamb rennet. After coagulation, the curds are mixed with pepper and placed on tiles or hempen cloths, once they have been shaped into round forms. The cheese ripens in 2-3 days.

Maturing: A few days. Optional.

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 al pepe di Bagnolo 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 al pepe di Bagnolo cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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