Caprino cheese


Caprino is an Italian cheese traditionally made from whole or skim goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco and stagionato.

Production

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.

''Caprino fresco'' (fresh caprino)

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'' (aged caprino)

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.

Variations