Caprino lombardo cheese

Caprino lombardo cheese

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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