Bushra Griffith
Caprino is a traditional Italian cheese made from goat's milk. The name is derived from the Italian word for goat, capra. There are two main types of Caprino: fresco (fresh) and stagionato (aged). The taste of Caprino varies depending on its age, ranging from creamy and slightly tangy when fresh to saltier and more tangy when aged. The texture also changes with age, from soft and creamy to compact. Caprino is typically served warm over wild greens or preserved in oil and shipped abroad in jars. It pairs well with wine, especially Cabernet Sauvignon, which enhances its richness and creaminess.
| Characteristics | Values |
|---|---|
| Taste | Tangy, creamy, slightly earthy, bitter-sweet, salty, acidic, rich |
| Texture | Soft, creamy, compact, crumbly, wet, smooth |
| Rind | Thin, reddish-yellow, straw-yellow, yellowish, brownish |
| Flesh | Ivory-white, milk-white, brownish |
| Shape | Small rounds, squarish, marshmallow-shaped |
| Colour | Pale yellow |
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What You'll Learn
Fresh Caprino has a delicate, slightly tangy taste
Caprino cheese is a traditional Italian cheese, typically made from goat's milk. The name is derived from the Italian word for goat, "capra". While classic Caprino is made solely from goat's milk, modern production often uses cow's milk or a blend of both. The two main varieties of Caprino are "fresco" (fresh) and "stagionato" (aged).
As Caprino ages, its flavour becomes saltier and more tangy. It develops a thin, yellowish rind and a sharper, acidic bite. The aging process contributes to the development of its flavour, making it stronger and more pronounced. The longer it is aged, the more complex and tangy the taste becomes.
Aged Caprino, or Caprino Stagionato, is a treat for the senses. It comes in small rounds, either squarish or marshmallow-shaped, with a pale yellow, thin outer layer. Sometimes, it is covered in herbs such as parsley, garlic, chives, and ground pepper before aging, adding an extra layer of flavour. Its texture can range from soft to creamy to compact, depending on its ripening duration. Smoked versions are also available for those who enjoy a smoky flavour.
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Aged Caprino is saltier and more tangy
Caprino cheese is a traditional Italian cheese, typically made from goat's milk. The name is derived from the Italian word for goat, "capra". While classic Caprino is made solely from goat's milk, modern production methods may use cow's milk or a blend of both.
There are two main types of Caprino: fresco ("fresh") and stagionato ("aged""). Fresh Caprino is known for its creamy texture and delicate, slightly tangy flavour. However, when it comes to aged Caprino, the flavour profile intensifies.
Aged Caprino, or Caprino Stagionato, is a variety of Caprino that has been ripened and matured over time. This process enhances its flavour, making it saltier and more tangy compared to its fresh counterpart. The aging process in a cellar contributes to the development of a stronger, more pronounced flavour. The longer the cheese is aged, the more complex and intense its taste becomes.
The texture of aged Caprino can vary depending on its ripening duration, ranging from soft to creamy to compact. It is characterised by a thin, yellowish rind and an ivory-white to brownish interior. The rind is formed during the aging process and is the result of the cheese being turned and washed with a brine solution.
The production process of aged Caprino involves adding a whey-based starter culture to whole or part-skim raw milk, followed by heating to promote coagulation. The curd is then cut and placed in moulds, dry-salted, and aged. This traditional process, combined with the aging duration, contributes to the distinct flavour of aged Caprino.
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Caprino is made from goat's milk, cow's milk, or a blend of both
Caprino is a traditional Italian cheese, with the name deriving from the Italian word for goat, 'capra'. It is usually made from goat's milk, but modern production methods have led to the use of cow's milk or a blend of both cow and goat milk.
The two main types of Caprino are 'fresco' (fresh) and 'stagionato' (aged). The fresh variety is soft and creamy, often sold in paper packaging without a rind. It has a slightly bittersweet, creamy, and subtly citrus taste, with a hint of tanginess. It is usually eaten four days after production and is best enjoyed with wine, such as Cabernet Sauvignon, to enhance its richness.
The aged variety, on the other hand, is ripened for 20-40 days, resulting in a saltier and tangier flavour. The ageing process gives it a thin, yellowish rind and a reddish-yellow to ivory-white colour. The texture can vary from soft to creamy to compact, depending on the ripening duration. The longer ageing adds an extra layer of flavour, making it a treat for the senses.
The production process of Caprino involves adding a whey-based starter culture to whole or part-skim raw milk, which is then heated to promote coagulation. After coagulation, the curd is placed in a mould and salted. The cheese is then aged, either in an earth- or stone-floored cellar, for the desired duration.
The type of milk used in Caprino production, whether goat, cow, or a blend, can impact the taste and texture of the final product. The traditional use of goat's milk results in a tangier, sharper flavour, while the use of cow's milk may lead to a milder taste, as seen in other cheeses like Romano.
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The cheese is creamy and rich
Caprino cheese is renowned for its creamy and rich texture and taste. This Italian cheese, made from goat's milk, has a unique flavour profile that sets it apart from other goat cheeses. While it is typically tangy, slightly earthy, and has a hint of citrus, the cheese is also delightfully creamy and rich.
The creamy texture of Caprino is a result of its production process. The cheese is traditionally made from whole or skimmed goat's milk, with modern methods sometimes incorporating cow's milk or a blend of both. The production process begins by adding a whey-based starter culture to the milk, which is then heated to promote coagulation. After coagulation, the curd is removed and placed in a mould, where it is dry-salted and aged. The resulting cheese is soft, with a thin rind that varies from reddish-yellow to yellowish to straw-yellow in colour.
The rich and creamy taste of Caprino is best enjoyed when the cheese is fresh, typically around four days after production. As it ages, the cheese becomes saltier and more tangy, developing a sharper acidic bite. The ageing process also affects the texture of the cheese, transforming it from soft and creamy to compact or even hard, with a grey-brown rind.
The creamy and rich characteristics of Caprino make it a versatile cheese that can be enjoyed in a variety of ways. It is typically served warm over wild greens or preserved in oil and shipped abroad in jars. When paired with the right wine, such as Cabernet Sauvignon, the richness and creaminess of the cheese are beautifully enhanced.
The two main varieties of Caprino, fresco ("fresh") and stagionato ("aged"), offer different experiences of the cheese's creamy and rich attributes. Fresh Caprino is often sold in paper packaging without any crust, while aged Caprino comes in small rounds with a pale yellow, thin outer layer. The aged variety is sometimes covered in herbs before the ageing process, adding an extra layer of flavour to the already complex and tangy taste that develops over time.
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Caprino Stagionato is seasoned and can be smoked
Caprino is a traditional Italian goat's milk cheese, with the name deriving from the Italian word for goat, "capra". The cheese is usually either fresh ("fresco") or aged ("stagionato"), with the latter being seasoned and sometimes smoked.
Caprino Stagionato is aged for 20-40 days, or longer depending on the region, which gives the cheese a saltier and tangier flavour than its fresh counterpart. The ageing process also affects the texture of the cheese, with a thin, yellow or reddish rind developing around the outside and an ivory-white to brownish colour on the inside. The cheese is small and square or marshmallow-shaped.
The ageing process for Caprino Stagionato involves placing the cheese in baskets called "fuscelle", where it is aged for 60-90 days. During this time, the cheese is seasoned with salt and develops a slightly dry texture. The longer ageing process also allows the cheese to take on a hint of spice in its flavour.
In addition to the basic ageing process, Caprino Stagionato can also be smoked. This involves exposing the cheese to smoke, usually from burning wood, to impart an additional flavour. The smoking process can vary in intensity and duration, depending on the desired flavour profile.
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Frequently asked questions
Caprino is a traditional Italian cheese made from goat's milk. The name is derived from the Italian word for goat, "capra".
The taste of Caprino cheese depends on its age. Fresh Caprino has a delicate, creamy, and slightly tangy flavour. Aged Caprino is saltier, with a stronger acidic bite and a thin, yellowish rind.
Caprino is made by adding a whey-based starter culture to whole or part-skim raw milk, which is then heated to promote coagulation. Once coagulation occurs, the curd is removed and placed in a mould for 24 hours. The cheese is then salted and turned several times before being aged.
The ageing time for Caprino cheese varies. Fresh Caprino is typically eaten four days after production, while aged Caprino can be matured for 30 days or longer.
