Caprino di Baceno cheese
Region: Piemonte
Milk: Goat
Raw material: Whole goat’s milk, from the Chamois breed, rennet.
Characteristics: Cylindrical form, with flat faces of 25 cm in diameter and straight sides of 5-8 cm. Weight varies but generally around 5 kg. The rind is a yellow colour which darkens according to length of aging which can take up to 3 months. The cheese is white, soft and firm.
Production area: Municipality of Baceno, frazione (village) of Graglia (Novara).
Production technique: The raw milk is heated to coagulation temperature, adding liquid rennet. It coagulates in 10 minutes. The curds are broken and left to stand for several hours, then placed into moulds and lightly pressed.
Maturing: From 10 days to about 3 months.
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 Caprino di Baceno 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 Caprino di Baceno cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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