Fresh Caprino, organically produced

Download the technical datasheet for organically produced Fresh Caprino »

Type:
fresh cheese produced exclusively with unpasteurized milk from organically bred goats.

Production method:
The cheese is made with unpasteurized goats' milk.
The milk from the evening milking session is cooled to a temperature varying between 12 and 20 °C – depending on the season – and the starter whey produced on the premises is added. This triggers the process of milk maturation (acidification). The milk from the morning milking session is later added and when the temperature is between 18 and 22 °C optimum conditions are achieved for curdling.
Natural rennet is added, the milk is churned and left to stand for a time ranging from 16 to 20 hours.
The curds are then ready to be poured into moulds, where they stand for 24 hours to drain the whey. During this period the robiola is turned several times and salt is added when the whey has completely drained. The cheese is then ready to be packaged and sold.

Description:
disc-shaped with flat surfaces, slightly ribbed; the weight varies from about 80 to 100 grams, the height from 4 to 5 centimetres and the diameter is roughly 5 centimetres.
There is no rind, the cheese itself has a fine texture and is milk white in colour.

Features:
The aroma and flavour are delicate and tasty, slightly sour.

Ingredients:
• unpasteurized goats' milk
• salt
• natural rennet

Certification and control bodies:
• ECOCERT, organic agriculture
• APA - Asti
• P.R.A.T.Z.
• LAV - Torino

Traceability:
Details of the batch lot are shown on the packaging.

Storage:
Keep on the lowest shelf in the fridge, at a temperature of about 4°C. The cheese should be kept in a glass or plastic container with a tight lid, in order to preserve the softness and prevent it from transmitting or absorbing odours.

Shelf life:
Best eaten preferably within 90 days of date of production (lot date).

Download the technical datasheet for organically produced Fresh Caprino »