Caprino presamico Piemontese cheese
Milk: Goat, mixed
Synonyms: Piedmontese rennet-coagulated caprino, tumin ‘d crava, tumin ‘d ciavra.
Definition: Soft cheese.
Characteristics: Weight around 200-300 g; diameter 8-12 cm; sides 3-6 cm. The fresh product has no rind whereas the aged cheese tends to have a thin, soft and smooth rind, varying in colour from pale yellow to light brown. The cheese is white and soft or semi-hard in the mature variety, white to straw-yellow in colour.
Production area: The entire Piedmontese alpine region.
Production technique: This cheese is made by rennet coagulation. The milk is heated to a temperature of 30-35 °C (in some cases up to 38 °C). Rennet is added and on average coagulation takes 30-45 minutes. The curds are coarsely broken and left to stand for 5-10 minutes before they are extracted and shaped into forms. They are then dry-salted (rarely in brine) and turned a few times. Ripening takes 5-15 days. Ageing can be carried out for a maximum of 50-60 days.
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 presamico Piemontese 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 presamico Piemontese cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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