Chef at 13:41, 2 March 2016

2016-03-02T13:41:35Z

New page

{{#seo:
|title=Toma di capra cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#tomadicapracheese #cheese #curds #italiancheeses #brine #goat #rice #grains #dried #dairyproducts #curd
|hashtagrev=12032020
|description=Region: Piemonte Milk: Goat Synonyms: Crava Definition: Soft or semi-hard cheese. Raw material: Raw whole goats' milk, rennet, salt
}}


[[Image:Toma di capra cheese.jpg|thumb|300px|right|Toma di capra cheese]]
'''Region''': Piemonte

'''Milk''': [[Goat]]

'''Synonyms''': Crava

'''Definition''': Soft or semi-hard [[Cheese|cheese]].

'''Raw material''': Raw whole [[Goats' milk|goats' milk]], [[Rennet|rennet]], [[Salt|salt]].

'''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|brown]] in colour. The [[Cheese|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|milk]], which coagulates in about one hour. The [[Curds|curds]] are broken into pieces the size of [[Rice|rice]] [[Grains|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|hand]]. The curds are left in the cloths for 24 hours during which they are turned twice. The [[Cheese|cheese]] is left to dry on wooden boards for about one week. It is dry-[[Salted|salted]] (12 hours per side) or steeped in [[Brine|brine]] for 24 hours and then [[Dried|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.

'''Materials used''':

* The vat, implements used to cut and process the [[Curds|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

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[[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]]
[[Category:Goats' milk cheeses]]
[[Category:Italian cheeses]]
[[Category:Piemonte cheeses]]

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Toma di capra cheese - Revision history

Chef at 13:41, 2 March 2016