Caprino
Caprino spans different cheesemaking styles, illustrated by Piedmont’s lactic and rennet-set goat cheeses.
- Regional examples
- Lattico and Presamico Piemontese
- Milk in these examples
- Goat’s milk
Acidity or rennet
Piemonte’s catalog distinguishes a lactic style with slow acidification from a rennet-set style made with whole goat’s milk. Both can be fresh or matured; their regional recipes do not define every product called caprino.
Worth knowing next
- Robiola di RoccaveranoExplore Robiola di Roccaverano alongside Caprino to compare Italian dairy traditions.
- Formaggella del LuineseExplore Formaggella del Luinese alongside Caprino to compare Italian dairy traditions.
- Erborinato di CapraExplore Erborinato di Capra alongside Caprino to compare Italian dairy traditions.
