Caprino lombardo cheese: Difference between revisions
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Latest revision as of 13:33, 2 March 2016
Region: Lombardia
Milk: Goat
Definition: Fresh cheese.
Raw material: Pure goats' milk or mixed ewes' and cows' milk; from the French Chamois or Saanen goat breeds.
Characteristics: Height 3 cm; diameter 6-8 cm; form: small discs or elongated cylinders (length 10 cm); off-white light surface mould which darkens with aging.
Production area: Valsassina, Intelvi and Montevecchia (Como).
Production technique: Raw, lightly salted milk is heated to coagulation, adding whey starter culture. Coagulation takes 24 hours. The curds are extracted and placed into perforated moulds to drain off the whey; they are turned many times during the following 24 hours in order to facilitate draining. The curds are also seasoned with parsley, garlic, chives, pepper or sometimes ground pepper. Dry-salting is carried out during the 24-hour draining period. The cheese is sometimes dusted with ground pepper. Additives: potassium sorbate or chloride are sometimes used.
Maturing: Optional, 6-8 months approximately; preserved in oil with bay leaves in glass jars.
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 Caprino lombardo 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 lombardo 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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#caprinolombardocheese #goat #cheese #potassium #curds #ground #salting #cheeses #chives #parsley #mould