Bushra Griffith
Caprino cheese is a goat's milk cheese from the Piedmont region of Italy. The name comes from the Italian word for goat, 'capra'. There are two types of caprino cheese: fresco (fresh) and stagionato (aged). When fresh, caprino has a creamy texture and a bittersweet, slightly citrus taste. When aged, it develops a saltier and tangier flavour. Caprino is typically served as an appetiser, spread on toast or with vegetables in oil, pepper and salt. It is also used in salads and sauces. To store caprino cheese, wrap it in paper and place it in a sealed container in the coldest part of the refrigerator. It should be removed from the fridge two hours before eating, so it can return to room temperature.
| Characteristics | Values |
|---|---|
| Type of Cheese | Caprino is an Italian cheese made from whole or skimmed goat's milk. Modern methods also use cow's milk or a combination of both cow's and goat's milk. |
| Major Styles | Fresco ("fresh") and stagionato ("aged") |
| Texture | Soft, creamy, crumbly, and wet |
| Taste | Rich, tangy, slightly citrusy, and bittersweet |
| Colour | The rind is reddish-yellow, and the cheese is ivory-white |
| Shape | Round or cylindrical |
| Preservation | Wrapped in paper or immersed in olive oil |
| Serving Suggestions | Appetizer, table cheese, roasted, grilled, salads, sauces, spread on toast, or with vegetables in oil, pepper, and salt |
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What You'll Learn
- Caprino fresco: a fresh version of caprino, aged for three to four days, with a creamy texture
- Caprino stagionato: an aged version of caprino, with a saltier and tangy flavour, and a thin rind
- Storing caprino: when fresh, it should be kept in the coldest part of the fridge and wrapped in paper
- Serving caprino: it is typically served as an appetizer, spread on toast or with vegetables in oil, pepper and salt
- Pairing caprino: the taste of caprino is enhanced by correct wine pairings, such as Cabernet Sauvignon
Caprino fresco: a fresh version of caprino, aged for three to four days, with a creamy texture
Caprino cheese is traditionally made from whole or skimmed goat's milk. The name of the cheese is derived from the Italian word for goat, 'capra'. Modern methods of production also use cow's milk or a combination of cow's and goat's milk. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
Caprino fresco is a fresh version of caprino, aged for three to four days and has a creamy texture. It is typically sold wrapped in paper or immersed in olive oil, especially during shipping for preservation. It has a round or cylindrical shape and a soft, creamy texture. It is usually eaten on the fourth day after production when the cheese is at its creamiest. It has a bittersweet, creamy, and slightly citrus taste.
Caprino fresco is often served as an appetizer or starter, spread on toast or accompanied by vegetables. It can be paired with oil, pepper, salt, and vegetables, or flavoured with herbs like thyme and marjoram. It can also be marinated for a few weeks in oil with bay leaves, chilli peppers, and other spices.
When storing caprino fresco, it should be kept in the coldest part of the refrigerator, at 36-37°F for two to three days. It should be wrapped in food-grade paper or parchment paper and placed in a tightly sealed container. To serve, remove the cheese from the fridge at least two hours before eating to allow it to return to room temperature.
Caprino fresco pairs well with wine, such as Cabernet Sauvignon, which enhances its richness and creaminess.
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Caprino stagionato: an aged version of caprino, with a saltier and tangy flavour, and a thin rind
Caprino is a goat's milk cheese from Italy, with the name derived from the Italian word for goat, 'capra'. The two main varieties of caprino are fresco ("fresh") and stagionato ("aged"). Caprino stagionato is aged for 20-40 days, or longer depending on the region, which gives the cheese a saltier and tangy flavour. The cheese is typically small and square or marshmallow-shaped, with a thin yellow or reddish rind.
Caprino stagionato is ideal for shaving over roasted vegetables and pasta, or serving on a cheese board. It pairs well with wine, particularly an aged Montepulciano. It can also be served as an appetizer, spread on toast, or with vegetables in oil, pepper and salt.
Caprino is typically made by adding a whey-based starter culture to whole or part-skim raw milk. The milk is then heated to promote coagulation, which takes place within 24 hours. Once the coagulation occurs, the curd is removed to a mould without milling. The moulds sit for 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.
Caprino stagionato is made in limited quantities from raw, high-mountain goat's milk. It is crafted by hand using traditional methods, with no additives. The cheese develops a firm, slightly crumbly texture and a tangy flavour with herbal and grassy notes.
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Storing caprino: when fresh, it should be kept in the coldest part of the fridge and wrapped in paper
Storing fresh Caprino cheese correctly is essential to preserve its delicate flavour and creamy texture. When fresh, Caprino should be kept in the coldest part of the fridge, at a temperature of 36-37°F (2-3°C). At this temperature, the cheese will stay fresh for two to three days. To maintain its quality, it is crucial to wrap the cheese in food-grade paper or parchment paper and then place it in a tightly sealed container. Plastic wrap should be avoided, as it can suffocate the cheese, affecting its flavour and texture.
Fresh Caprino is typically eaten within a week or two of production to enjoy its optimal freshness and subtle tanginess. If you plan to consume it within this timeframe, storing it in the refrigerator is sufficient. However, if you wish to preserve it for a more extended period, there are a few methods you can consider. One traditional preservation method is to immerse the cheese in olive oil, which can extend its shelf life significantly. This technique is especially useful when shipping the cheese to ensure it arrives in perfect condition.
Another option for long-term storage is to age the cheese. The ageing process transforms the flavour profile of Caprino, making it saltier and tangier. Depending on the desired level of tanginess and saltiness, the cheese can be aged for 20 to 40 days or even longer. During the ageing process, the cheese is turned occasionally and brushed with a brine solution, contributing to the development of its unique flavour and texture.
When storing aged Caprino, the same principles apply as with fresh Caprino. It should be kept in the coldest part of the fridge and wrapped in paper. Aged Caprino can be stored for a more extended period than fresh Caprino, but it is still best consumed within a few weeks to enjoy its flavour at its peak. Remember to remove the cheese from the refrigerator at least two hours before serving to allow it to return to room temperature and achieve the optimal taste and texture.
In summary, storing Caprino cheese correctly is crucial to preserving its delicate characteristics. When fresh, it should be treated as a perishable item, consumed within a couple of weeks, and stored in a cold, sealed, and breathable environment. For longer-term storage, traditional preservation methods like olive oil immersion or the ageing process can be employed, each contributing to the development of Caprino's unique sensory experience.
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Serving caprino: it is typically served as an appetizer, spread on toast or with vegetables in oil, pepper and salt
Caprino cheese is a traditional Italian cheese, typically made from goat's milk. The name is derived from the Italian word for goat, 'capra'. The cheese is creamy and tangy, especially when aged, and its texture can vary from soft to compact. It is often served as an appetiser, and there are several ways to prepare and serve it.
Firstly, caprino is frequently served as a spread on toast. Its soft and crumbly texture makes it ideal for spreading, and it can also be enjoyed on celery sticks or salad greens. The cheese pairs well with oil and pepper, and can be seasoned with herbs such as thyme and marjoram. For a more intense flavour, the cheese can be marinated in oil with bay leaves, chilli peppers, and other spices.
Secondly, caprino is a versatile cheese that can be roasted or grilled to create a new flavour profile. It is also delicious when served fresh in salads, adding a rich, savoury element to the dish. When served as a table cheese, caprino sets the tone for the meal with its robust flavour.
When storing caprino cheese, it is important to note that it is perishable and should be consumed within a week or two. It should be stored in the coldest part of the refrigerator, wrapped in food-grade paper or parchment paper, and placed in a sealed container. Before serving, allow the cheese to return to room temperature by removing it from the fridge at least two hours beforehand.
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Pairing caprino: the taste of caprino is enhanced by correct wine pairings, such as Cabernet Sauvignon
Caprino is a goat's milk cheese from the Piedmont region of Italy. Its name is derived from the Italian word for goat, 'capra'. The two major styles of caprino are fresco ("fresh") and stagionato ("aged"). The former is aged for three to four days and has a soft, creamy texture, while the latter is aged for 20–40 days or longer, resulting in a saltier and tangier flavour.
When it comes to wine pairings, caprino's rich and creamy taste is enhanced when paired with Cabernet Sauvignon. The wine's tannins bind to the cheese's protein and fat, cleansing the palate. However, it is important to choose a wine that is lower in alcohol and not overly tannic, such as Jordan, Corison, or a Bordeaux.
For those who prefer a lighter-style, younger Cabernet, slightly firm, soft-ripened cheeses with earthy notes are a better match. Soft-ripened cheeses with an earthy or herbaceous component can complement the dried herb aromas in the wine, while also softening its tannins and enhancing its berry flavours.
On the other hand, big, rich cabernets call for intense cheddar cheeses and aged Gruyère. Aged cheddars, in particular, tend to be the best pairing for various styles of Cabernet Sauvignon, as they can stand up to the wine's long finish.
When serving caprino as an appetizer, it is typically spread on toast or accompanied by vegetables in oil, pepper, and salt. It should be noted that caprino should be removed from the fridge at least two hours before serving to allow it to return to room temperature.
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