View source for Caprino al pepe di Bagnolo cheese

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|description=Region: Piemonte Milk: Mixed Raw material: Whole goats' milk, with the addition of small quantities of cows' milk, rennet, white pepper
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[[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]'''

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

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