Cadolet di capra cheese
Region: Lombardia
Milk: Goat
Definition: Cadolet di capra is an uncooked cheese
Raw material: Full-fat goats' milk
Characteristics: Usually square in shape, for faster production times, it may also be triangular. The square cheeses have 8-9 cm sides, a border of 3-5 cm. and an average weight of around 300 g. The cheese is soft and elastic.
Area of production: Cadolet di capra is produced in the Camonica Valley, in the province of Brescia.
Technique of production: It is produced using goat’s milk from two milking sessions: the first is kept in the fridge, the second is used as soon as it is drawn. Once the milk has been heated to 32°C for about 30 minutes, the milk enzymes and rennet are added. Processing takes as long as it needs for coagulation to occur, about 30 minutes; after which the curds are cut using a cross movement and it is left to rest for a few minutes then it is put into the forma. As soon as it is extracted from the forms it is turned for the first time. The second time it is turned after 6 hours and the third time after another 6 hours. Brine is used for salting, 2 hours for every kilo. Ageing lasts around 30 days.
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 Cadolet di 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 Cadolet di 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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