https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Caprino_Valsesiano_cheeseCaprino Valsesiano cheese - Revision history2026-04-16T18:27:18ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Caprino_Valsesiano_cheese&diff=244342&oldid=prevChef at 13:32, 2 March 20162016-03-02T13:32:42Z<p></p>
<p><b>New page</b></p><div><!-- seo --><br />
{{#seo:<br />
|title=Caprino Valsesiano cheese suppliers, pictures, product info<br />
|titlemode=replace<br />
|keywords=#caprinovalsesianocheese #cheese #cheeses #goatsmilkcheeses #hazelnut #fat #piemontecheeses #cows #lamb #goat #dairyproducts <br />
|hashtagrev=12032020<br />
|description=Region: Piemonte Milk: Goat, mixed Definition: Soft or semi-firm cheese. Raw material: Raw goats' milk, sometimes mixed with small quantities<br />
}}<br />
<!-- /seo --><br />
<br />
<br />
[[Image:Caprino Valsesiano cheese.jpg|thumb|300px|right|Caprino Valsesiano cheese]]<br />
'''Region''': Piemonte<br />
<br />
'''Milk''': [[Goat]], mixed<br />
<br />
'''Definition''': Soft or semi-firm [[Cheese|cheese]].<br />
<br />
'''Raw material''': Raw [[Goats' milk|goats' milk]], sometimes mixed with small quantities of [[Cows|cows]]' or [[Ewes|ewes]]'[[Milk|milk]], [[Rennet|rennet]], [[Salt|salt]].<br />
<br />
'''Characteristics''': It is a young, full-[[Fat|fat]] [[Cheese|cheese]] with natural acidity and rapid maturation. It is shaped like a tall cylinder and weighs between 100-300 g. The paste is soft or semi-firm, white, slightly goaty with a strong and spicy taste thet intensifies with ageing. With prolonged ageing, the rind becomes yellow or [[Brown|brown]] and smooth and even.<br />
<br />
'''Area of production''': This [[Cheese|cheese]] is made in Sesia Valley in the Province of Vercelli.<br />
<br />
'''Techniques of production''': The raw [[Milk|milk]] is warmed to about 18-20°C and mixed with liquid [[Lamb|lamb]] or [[Calf|calf]]'s [[Rennet|rennet]]. It coagulates for about an hour. The [[Curd|curd]] is broken into [[Hazelnut|hazelnut]]-sized granules and then heated to 30-35°C. It rests for 5 minutes and is put into a small forms. After 24 hours it is turned only once. Afterwards the shapes are taken out of their forms and put on shelves for 3-4 days. A [[Dry salting|dry salting]] follows. Young [[Cheeses|cheeses]] mature for 15 days and others age from 50-60 days.<br />
<br />
'''Trading of the product''': The Caprino Valsesiano is a handcrafted [[Cheese|cheese]] that is mainly consumed in the area of production. It is found in small shops in the Piemonte region and in neighbouring Lombardy. It is served in well-respected restaurants.<br />
<br />
'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''<br />
<br />
{{CheeseContact}}<br />
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]<br />
[[Category:Goats' milk cheeses]]<br />
[[Category:Mixed milk cheeses]]<br />
[[Category:Italian cheeses]]<br />
[[Category:Piemonte cheeses]]<br />
<br />
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/caprinovalsesianocheese|#caprinovalsesianocheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/goatsmilkcheeses|#goatsmilkcheeses]] [[Special:Search/hazelnut|#hazelnut]] [[Special:Search/fat|#fat]] [[Special:Search/piemontecheeses|#piemontecheeses]] [[Special:Search/cows|#cows]] [[Special:Search/lamb|#lamb]] [[Special:Search/goat|#goat]] [[Special:Search/dairyproducts|#dairyproducts]] <br />
</code><!-- /footer hashtags --></div>Chef