Caprino di Cavalese cheese

The milk is heated to 31 °C then calf or lamb's rennet is added to begin curd production. The curd is cut into small pieces which are heated to 44 °C. The curd is then placed in a mold and dry-salted. The cheese is aged in an earth or stone-floored cellar. During the aging the cheese is turned once a week and is washed with a brine solution.

The cheese is ivory-white in colour. The rind is thin, reddish-yellow in colour.

Caprino di Cavalese cheese

Origin

• Municipalities ("comuni" in Italian) of Cavalese and Fiavè Pinzolo.

Cheese group

• Semi-hard

Milk type

• Unpasteurised goats' milk, using animal rennet

Shape, weight and size

• Cylindrical with a diameter of 15-25 cm and height of 8-10 cm. Weight 3-4 kg.

Suppliers

• Caseificio Sociale “Val di Fiemme” Cavalese - http://www.cascavalese.it/ (Italian only)

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 di Cavalese 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 di Cavalese 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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