Caprino lombardo cheese
Definition: Fresh cheese.
Characteristics: Height 3 cm; diameter 6-8 cm; form: small discs or elongated cylinders (length 10 cm); off-white light surface mould which darkens with aging.
Production area: Valsassina, Intelvi and Montevecchia (Como).
Production technique: Raw, lightly salted milk is heated to coagulation, adding whey starter culture. Coagulation takes 24 hours. The curds are extracted and placed into perforated moulds to drain off the whey; they are turned many times during the following 24 hours in order to facilitate draining. The curds are also seasoned with parsley, garlic, chives, pepper or sometimes ground pepper. Dry-salting is carried out during the 24-hour draining period. The cheese is sometimes dusted with ground pepper. Additives: potassium sorbate or chloride are sometimes used.
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 lombardo 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 lombardo 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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