Caprino della Val Vigezzo cheese
Milk: Goat, mixed
Synonyms: Tomino di capra or formaggino
Definition: Soft cheese
Area of production: This cheese is produced in the Vigezzo Valley, particularly in the communes of Domodossola and Varzo.
Technique of production: The goat or mixed milk is heated to 35°C, starters and the rennet, usually powered rennet are added. Coagulation takes around 45 minutes; then, the curd is broken up and the whey is drained. The curd is put in plastic shapes to drain for 24 hours, followed by a dry-salting. Cheeses are eaten fresh or slightly aged.
Trading of the product: Caprino della Val Vigezzo is a farmstead product, mainly consumed in the zone of production.
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 Val Vigezzo 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 Val Vigezzo 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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