Caprulin
Caprulin is produced using a technique similar to Bianchino, but differs in that the paste is salted, rather than the rind, and init struncated pyramidal shape, characteristic of French cheeses. Caprulinis also available flavoured with herbs and with chilli.
AZIENDA: Azienda Agricola La Capra Canta
CARATTERISTICHE DEL FORMAGGIO
caprino
fresco
acido-presamica
molle
whole
cruda
DATI NUTRIZIONALI
VALORI MEDI NUTRIZIONALI PER 100 G
302 kcal
1254 kJ
1254 kJ
25 g
15 g
0 g
0 g
19 g
1,5 g
SCHEDA DESCRITTIVA
Pyramidal
Cerebriform, bloom
Yellow-gray
White, no under-rind
Absent
Absent
Hard, dry, firm, sheets
Bran, lemon, yeast, animal, vegetable
Acidic, sweet, savoury
Whey, bran, vegetable, animal, fermented, milk
Piquant
Dry, powdery, melting, gluey
Intense
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