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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'' (fresh) and ''stagionato'' (seasoned).〔Italian Cooking & Living.〕
==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.〔Rubino, Roberto; Sardo, Piero; Surrusca, Angelo., pg155.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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