Misto capra cheese

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Misto capra cheese

Region: Trentino-Alto Adige

Milk: Mixed

Definition: Semi-soft cheese.

Raw material: Goat’s milk and cow’s milk, milk enzymes or starter culture, rennet, salt.

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

If the Misto capra 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 Misto capra 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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