Caprino presamico Piemontese cheese

From Cookipedia

Caprino presamico Piemontese cheese

Region: Piemonte

Milk: Goat, mixed

Synonyms: Piedmontese rennet-coagulated caprino, tumin ‘d crava, tumin ‘d ciavra.

Definition: Soft cheese.

Raw material: Whole goats' milk, sometimes mixed with small quantities of cows' and/or ewes' milk, rennet, salt.

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.

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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