Caprino al pepe di Bagnolo cheese

Caprino al pepe di Bagnolo cheese

Region: Piemonte

Milk: Mixed

Raw material: Whole goats' milk, with the addition of small quantities of cows' milk, rennet, white pepper.

Characteristics: Round or flattened form with a diameter of 8-9 cm, height of 1-2 cm, and weight of 200 g. Either no rind or very light rind with a colour ranging from white to light brown. Cheese is soft, creamy, spreadable, colour varying between white and beige, due to the pepper.

Production area: Bagnolo and Barge (Cuneo).

Production technique: The raw milk is heated to 18-20°C, adding liquid calf or lamb rennet. After coagulation, the curds are mixed with pepper and placed on tiles or hempen cloths, once they have been shaped into round forms. The cheese ripens in 2-3 days.

Maturing: A few days. Optional.

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 al pepe di Bagnolo 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 al pepe di Bagnolo 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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