Caprino della Carnia cheese
Region: Friuli-Venezia Giulia
Type: Hard goats' milk cheese.
Characteristics: Cylindrical form with flat faces of 10-30 cm in diameter and straight sides of 10-20 cm in height. The rind is smooth or grooved, pale yellow in colour. The cheese is white and crumbly with few or no fissures. Weight varies between 2 and 5 kg.
Production area: The alpine regions of the provinces of Pordenone and Udine.
Breeding method: Feeding - natural pasture in alpine areas.
Production technique: The milk, either raw or previously pasteurised, is heated to about 27°C, adding starter culture as well as liquid calf rennet. After coagulation, the curds are broken first by hand with a "spada" then with a "lira" so as to drain off most of the liquid. They are then cooked at a temperature of 45°C. After this, the curds are extracted and placed in “fascere" (moulds) or plastic containers. They are drained for one day then pressed and turned several times. Salting is done in brine for 4-5 hours. The cheese ripens in about 30 days.
Maturing: About 5-6 months, at a temperature of 10°C.
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 della Carnia 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 della Carnia cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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