caprino

The cheese begins production by adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation that takes place within 24 hours. Once the coagulation occurs, the curd is removed to a mold without milling. The molds sit for a period of 24 hours for the whey to drain out completely. The cheese is then salted and turned a number of times and then allowed to age depending on product desired. Versions include those aged for 30 days or longer, and those seasoned with parsley, garlic, chives, and ground pepper.

A fresh version of caprino, caprino fresco, is aged for three to four days and has a soft, creamy texture, and a round or cylindrical shape. It is often sold wrapped in paper or immersed in olive oil, especially when shipped for preservation.

Caprino stagionato is often aged 20–40 days or longer depending on the region, which gives the cheese a saltier and tangy flavor. The shape is small and square or marshmallow-shaped. The rind is often thin and yellow or reddish in color.

Caprino di Rimella is usually made entirely of raw goat's milk, but sometimes with cow's milk with the curd produced with cow or lamb rennet which is heated to 18–20 °C (64–68 °F), after the milk has soured. The curd is then shaped by hand and drained on hemp cloth for three days. The cheese is then dry-salted and ready for eating. It is usually brownish-white in color, and produced in the Piedmont in Valsesia and the municipality of Rimella.
Caprino Ossolano is made entirely of raw goat's milk; this cheese was not produced for years but is now included in the Ark of Taste catalogue of heritage foods. It is produced from March to October. After the milk has soured and has been heated to 18 °C (64 °F), rennet from kid (young goat) or lamb is added to create a curd. The curd is then placed in a mold and dry-salted while the whey is drained out. The cheese is aged for three days. It has a soft, firm texture and is cream-white in color. The rind often has a straw-yellow color. The cheese is specifically produced in Piedmont in Domodossola, Varzo, and Val Vigezzo.
Caprino di Cavalese is made from goat's milk produced in the Cavalese valley; this cheese was once produced throughout Val di Fiemme. The milk is heated to 31 °C (88 °F) after which calf or lamb rennet is added to begin curd production. The resulting soft curd is cut into small pieces which are again heated to 44 °C (111 °F). The curd is then placed in a mold and dry-salted until it can no longer absorb salt. The result is then aged in an earth- or stone-floored cellar. During the aging process, the cheese is turned once a week and is washed with a brine solution. The resulting cheese has a thin rind which is reddish-yellow in color and the cheese inside is ivory-white. It is produced in Trentino in the area of…