Misto capra cheese
Region: Trentino-Alto Adige
Definition: Semi-soft cheese.
Characteristics: Cylindrical form with a diameter of 28-35cm and sides 9-12cm high; weight varies between 8 and 12 kg; firm, white or straw-yellow cheese; occasional small fissures; smooth, hard rind.
Production area: The entire province of Trento.
Production technique: The milk yield is collected once or twice a day. For this type of cheese, cow’s milk from one or two yields (around 50% of the total amount) can be mixed in with goat’s milk from two or three yields (the remaining 50%). The mixture is heated to 34-36 °C before a natural or strain-selected starter culture is added. Kid rennet is added and coagulation occurs in 15-20 minutes. The curds are broken into nut-sized pieces and semi-cooked at a temperature of 43-44 °C. They are left to stand at the bottom of the vat for 10-20 minutes, then extracted and placed in moulds, where they are turned a few times during the first 3-4 hours. The next day the curds are placed in brine and salted at 16-18 °C for 24-48 hours. They are then placed on “scalère The cheese is ready to eat after at least 60 days. These production techniques can vary depending on seasonal conditions and the characteristics of the milk 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
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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