Caprino a coagulazione lattica cheese: Difference between revisions
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|description=Region: Lombardia Milk: Goat Definition: Caprino a coagulazione lattica is a fresh cheese with a short ripening period Raw material: Goats' | |||
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[[Image:Caprino a coagulazione lattica cheese.jpg|thumb|300px|right|Caprino a coagulazione lattica cheese]] | [[Image:Caprino a coagulazione lattica cheese.jpg|thumb|300px|right|Caprino a coagulazione lattica cheese]] | ||
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[[Category:Italian cheeses]] | [[Category:Italian cheeses]] | ||
[[Category:Lombardia cheeses]] | [[Category:Lombardia cheeses]] | ||
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Latest revision as of 15:34, 2 March 2016
Region: Lombardia
Milk: Goat
Definition: Caprino a coagulazione lattica is a fresh cheese with a short ripening period
Raw material: Goats' milk
Characteristics: Caprino a coagulazione lattica has the shape of cylinder, with 5 cm long and 2 cm wide, weighing between 100 and 200 grams, it has no rind and is a milky white colour. White and of a creamy consistency, because it has a low cholesterol level, Goat’s cheese has recently become fairly common, winning over the dining habits of the most attentive nutritionists. When marketed it is found wrapped in parchment and possibly packed into plastic tubs.
Area of production: All the provinces of Lombardy.
Technique of production: Lactic coagulation, which is different from rennet coagulation because the clots form through the lowering of the ph level of the milk, rather than by adding rennet, takes between 24 and 36 hours. In order to limit the times, and therefore production costs, at the moment cheese producers use a very small amount of rennet as a starter for the process of lactic or acid coagulation. This reduces the process to 12-18 hours. At this point, the curd is placed into special cylindrical containers with holes for about 24 hours, and the whey drains out. The goat’s cheese can be sold as it is, or be aged for one week, thus acquiring the very strong scents and aromas of goat, particularly in the sub-layer where ripening makes the cheese creamier.
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 a coagulazione lattica 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 a coagulazione lattica 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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#caprinoacoagulazionelatticacheese #goat #cheese #dairyproducts #italiancheeses #cheeses #cholesterol #lombardiacheeses #lactic #goatsmilk #goatsmilkcheeses