Nostrano misto capra cheese
Region: Trentino-Alto Adige
Milks: Mixed
Definition: Semi-soft cheese.
Raw material: Whole goat’s milk (70%) mixed with skimmed cow’s milk, rennet, salt.
Characteristics: Height: 8-10 cm; diameter: 25-30 cm; weight: 3-4 kg; form: cylindrical; rind: thin, colour varies from orange to pale yellow; cheese: with small fissures, white to pale yellow; flavour: strong.
Production area: Municipality of Cavalese in the province of trento
Production technique: The raw milk is heated to around 31°C, adding natural rennet. Once the curds are broken, they are heated to 44°C until they reach the desired texture. They are dry-salted until the salt has been absorbed. The cheese ripens in a month and a half, in a cool, humid room (typically in a cellar or basement with an earthen floor and stone walls, which the farmsteads and houses tend to have in Trentino) where the cheese is washed once a week with water and salt.
Maturing: up to one year.
Reference: Alpinet Gheep
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 Nostrano misto capra 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 Nostrano misto capra 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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Errors and omissions
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