Caciotta di latte caprino cheese
Caciotta di latte caprino is produced from a mixture of whole Alpina and Chamois cows’ and Saanen goats’ milk, and sometimes pure goats’ milk, in the municipality of S. Ambrogio Valpolicella (Verona). It is only produced between March and September.
Matured for one month, the cheese is bathed in sea salt brine for 12 hours. It is cylindrical in shape and has a soft, clear rind. The interior is white and compact with a sweet, slightly acidic flavour which is very intense if pure goats’ milk is used.
The cheese is 6 cm high, has a diameter of 15 cm and weighs 1.5 kg.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Caciotta di latte caprino cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Caciotta di latte caprino cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
#caciottadilattecaprinocheese #cheese #italiancheeses #mixedmilkcheeses #brine #dairyproducts #venetocheeses #cheeses #goatsmilkcheeses