Chef at 13:05, 2 March 2016

2016-03-02T13:05:46Z

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{{#seo:
|title=Caprino presamico Piemontese cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#caprinopresamicopiemontesecheese #cheese #goatsmilk #ewesmilk #mixedmilkcheeses #dairyproducts #cheeses #goat #goatsmilkcheeses #brine #piemontecheeses
|hashtagrev=12032020
|description=Piedmontese a rennet-coagulated goat's milk cheese
}}


[[Image:Caprino presamico Piemontese cheese.jpg|thumb|300px|right|Caprino presamico Piemontese cheese]]
'''Region''': Piemonte

'''Milk''': [[Goat]], mixed

'''Synonyms''': Piedmontese [[Rennet|rennet]]-coagulated caprino, tumin ‘d crava, tumin ‘d ciavra.

'''Definition''': Soft [[Cheese|cheese]].

'''Raw material''': Whole [[Goats' milk|goats' milk]], sometimes mixed with small quantities of [[Cows|cows]]' and/or [[Ewes' milk|ewes' milk]], [[Rennet|rennet]], [[Salt|salt]].

'''Characteristics''': Weight around 200-300 g; diameter 8-12 cm; sides 3-6 cm. The fresh product has no rind whereas the aged [[Cheese|cheese]] tends to have a thin, soft and smooth rind, varying in colour from pale yellow to light [[Brown|brown]]. The cheese is white and soft or semi-hard in the mature variety, white to straw-yellow in colour.

'''Production area''': The entire Piedmontese alpine region.

'''Production technique''': This [[Cheese|cheese]] is made by rennet coagulation. The [[Milk|milk]] is heated to a temperature of 30-35 °C (in some cases up to 38 °C). [[Rennet]] is added and on average coagulation takes 30-45 minutes. The [[Curds|curds]] are coarsely broken and left to stand for 5-10 minutes before they are extracted and shaped into forms. They are then dry-[[Salted|salted]] (rarely in [[Brine|brine]]) and turned a few times. Ripening takes 5-15 days. Ageing can be carried out for a maximum of 50-60 days.

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

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Caprino presamico Piemontese cheese - Revision history

Chef at 13:05, 2 March 2016