Caprino al pepe di Bagnolo cheese
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|
|Queso blanco cheese||310|
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