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	<title>Semicotto Caprino cheese - Revision history</title>
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	<updated>2026-04-16T01:23:13Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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	<entry>
		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Semicotto_Caprino_cheese&amp;diff=114824&amp;oldid=prev</id>
		<title>JuliaBalbilla at 11:36, 16 January 2012</title>
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		<updated>2012-01-16T11:36:37Z</updated>

		<summary type="html">&lt;p&gt;&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
{{#seo:&lt;br /&gt;
|title=Semicotto Caprino cheese suppliers, pictures, product info&lt;br /&gt;
|titlemode=replace&lt;br /&gt;
|keywords=#semicottocaprinocheese #cheese #goat #cheeses #grating #italiancheeses #goatsmilkcheeses #sardegnacheeses #calf #sheep #dairyproducts &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description=Semicotto Caprino - goat raising in Sardinia, which as long agoas the 18th century numbered over 200,000 animals, produces atype of milk&lt;br /&gt;
}}&lt;br /&gt;
&amp;lt;!-- /seo --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[Image:Semicotto Caprino cheese.jpg|thumb|300px|right|Semicotto Caprino cheese]]&lt;br /&gt;
Semicotto Caprino - [[Goat|goat]] raising in Sardinia, which as long ago&lt;br /&gt;
as the 18th century numbered over 200,000 animals, produces a&lt;br /&gt;
type of [[Milk|milk]] which is processed to obtain a ‘half-cooked&amp;#039; [[Cheese|cheese]],&lt;br /&gt;
coagulated with liquid [[Calf|calf]]’s [[Rennet|rennet]], or sometimes [[Sheep|sheep]] or [[Goat|goat]]&lt;br /&gt;
[[Rennet|rennet]] in the form of a paste. &lt;br /&gt;
&lt;br /&gt;
The [[Cheeses|cheeses]], weighing around 2.5-3&lt;br /&gt;
kilos, are round with straight or slightly curved sides, with a smooth&lt;br /&gt;
straw-coloured rind, tending towards [[Brown|brown]] after maturation. The&lt;br /&gt;
[[Cheese|cheese]] itself is white or delicately straw-coloured, compact or at&lt;br /&gt;
times with eyes. The aroma is characteristic and accompanies a&lt;br /&gt;
sweet, aromatic taste, in the young product, while stronger, sharper&lt;br /&gt;
notes emerge after maturation, which normally lasts for more than&lt;br /&gt;
60 days, but may last for as long as 16-18 months. A suitable [[Cheese|cheese]]&lt;br /&gt;
both for [[Grating|grating]] and table use.&lt;br /&gt;
&lt;br /&gt;
{{CheeseContact}}&lt;br /&gt;
[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]&lt;br /&gt;
[[Category:Goats&amp;#039; milk cheeses]]&lt;br /&gt;
[[Category:Italian cheeses]]&lt;br /&gt;
[[Category:Sardegna cheeses]]&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/semicottocaprinocheese|#semicottocaprinocheese]] [[Special:Search/cheese|#cheese]] [[Special:Search/goat|#goat]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/grating|#grating]] [[Special:Search/italiancheeses|#italiancheeses]] [[Special:Search/goatsmilkcheeses|#goatsmilkcheeses]] [[Special:Search/sardegnacheeses|#sardegnacheeses]] [[Special:Search/calf|#calf]] [[Special:Search/sheep|#sheep]] [[Special:Search/dairyproducts|#dairyproducts]] &lt;br /&gt;
&amp;lt;/code&amp;gt;&amp;lt;!-- /footer hashtags --&amp;gt;&lt;/div&gt;</summary>
		<author><name>JuliaBalbilla</name></author>
	</entry>
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