Caprino di Baceno cheese

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File:Caprino di Baceno cheese.jpg
Caprino di Baceno cheese

Region: Piemonte

Milk: Goat

Raw material: Whole goat’s milk, from the Chamois breed, rennet.

Characteristics: Cylindrical form, with flat faces of 25 cm in diameter and straight sides of 5-8 cm. Weight varies but generally around 5 kg. The rind is a yellow colour which darkens according to length of aging which can take up to 3 months. The cheese is white, soft and firm.

Production area: Municipality of Baceno, frazione (village) of Graglia (Novara).

Production technique: The raw milk is heated to coagulation temperature, adding liquid rennet. It coagulates in 10 minutes. The curds are broken and left to stand for several hours, then placed into moulds and lightly pressed.

Maturing: From 10 days to about 3 months.

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 di Baceno 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 di Baceno 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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