Caprino di Cavalese cheese
The milk is heated to 31 °C then calf or lamb's rennet is added to begin curd production. The curd is cut into small pieces which are heated to 44 °C. The curd is then placed in a mold and dry-salted. The cheese is aged in an earth or stone-floored cellar. During the aging the cheese is turned once a week and is washed with a brine solution.
The cheese is ivory-white in colour. The rind is thin, reddish-yellow in colour.
- Municipalities ("comuni" in Italian) of Cavalese and Fiavè Pinzolo.
Shape, weight and size
- Cylindrical with a diameter of 15-25 cm and height of 8-10 cm. Weight 3-4 kg.
- Caseificio Sociale “Val di Fiemme” Cavalese - http://www.cascavalese.it/ (Italian only)
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 Cavalese 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 Cavalese 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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Errors and omissions
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