Chef at 15:42, 2 March 2016

2016-03-02T15:42:28Z

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{{#seo:
|title=Caprino al pepe di Bagnolo cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#caprinoalpepedibagnolocheese #cheese #cheeses #whitepepper #italiancheeses #goatsmilk #cowsmilk #mixedmilkcheeses #dairyproducts #curds #piemontecheeses
|hashtagrev=12032020
|description=Region: Piemonte Milk: Mixed Raw material: Whole goats' milk, with the addition of small quantities of cows' milk, rennet, white pepper
}}


[[Image:Caprino al pepe di Bagnolo cheese.jpg|thumb|300px|right|Caprino al pepe di Bagnolo cheese]]
'''Region''': Piemonte

'''Milk''': Mixed

'''Raw material''': Whole [[Goats' milk|goats' milk]], with the addition of small quantities of [[Cows' milk|cows' milk]], [[Rennet|rennet]], [[White pepper|white pepper]].

'''Characteristics''': Round or flattened form with a diameter of 8-9 cm, height of 1-2 cm, and weight of 200 g. Either no rind or very light rind with a colour ranging from white to light [[Brown|brown]]. [[Cheese]] is soft, creamy, spreadable, colour varying between white and beige, due to the [[Pepper|pepper]].

'''Production area''': Bagnolo and Barge (Cuneo).

'''Production technique''': The raw [[Milk|milk]] is heated to 18-20°C, adding liquid [[Calf|calf]] or [[Lamb|lamb]] [[Rennet|rennet]]. After coagulation, the [[Curds|curds]] are mixed with [[Pepper|pepper]] and placed on tiles or hempen cloths, once they have been shaped into round forms. The [[Cheese|cheese]] ripens in 2-3 days.

'''Maturing''': A few days. Optional.

'''Reference''': '''[http://alpinetgheep-prodotti.uniud.it/Home-page.1.0.html?&no_cache=1&L=1 Alpinet Gheep]'''

{{CheeseContact}}
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Mixed milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Piemonte cheeses]]

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Caprino al pepe di Bagnolo cheese - Revision history

Chef at 15:42, 2 March 2016