Toma di capra cheese
Definition: Soft or semi-hard cheese.
Characteristics: Cylindrical form with flat faces of 20 cm in diameter, straight sides of 8-12 cm in height and weight of 2-4 kg. Thin rind with uneven surface, grey-brown in colour. The cheese is white with a soft to semi-hard texture and a few fissures which are small and regularly distributed.
Production area: Municipalities of Valsesia (Cuneo).
Production technique: Rennet is added to the milk, which coagulates in about one hour. The curds are broken into pieces the size of rice grains and gently reheated to about 35°C. They are left to stand for about 5 minutes then placed into cloths and pressed by hand. The curds are left in the cloths for 24 hours during which they are turned twice. The cheese is left to dry on wooden boards for about one week. It is dry-salted (12 hours per side) or steeped in brine for 24 hours and then dried for 24 hours with one turn. Ageing takes at least 15-60 days, although sometimes it can be extended to three months or more.
- The vat, implements used to cut and process the curds in the vat and the moulds are sometimes made of wood. Otherwise they tend to be “washable‿ materials (stainless steel, soldered copper, plastic)
- Curd draining cloths are made of natural fabric
- Maturing boards are in wood
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 Toma di 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 Toma di capra 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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