Caprino Valle cheese: Difference between revisions
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Revision as of 18:01, 2 March 2016
Region: Piemonte
Milk: Goat
Raw material: Whole goats' milk from the Chamois breed, rennet.
Characteristics: Cylindrical form, with flat faces of 20 cm in diameter and straight sides of 5-8 cm. Weight varies but generally reaches 1-2 kg. Yellow rind, darkness depending on period of aging which can exceed 30 days. The cheese is white, soft and firm.
Production area: Municipality of Trasquera, particularly Alpe Valle (Novara).
Production technique: The raw milk is heated to coagulation, adding liquid rennet. The liquid coagulates in approximately 15 minutes. The curds are broken and allowed to stand for a few hours, after which they are placed into moulds and lightly pressed.
Maturing: One month and beyond.
Caprino Valle is produced from May to September.
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 Valle 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 Valle 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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