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.
What to pour with it
Worth knowing next
Robiola di Roccaverano
Explore Robiola di Roccaverano alongside Caprino to compare Italian dairy traditions.
Formaggella del Luinese
Explore Formaggella del Luinese alongside Caprino to compare Italian dairy traditions.
Erborinato di Capra
Explore Erborinato di Capra alongside Caprino to compare Italian dairy traditions.
