Caprino della Val Vigezzo is a rennet-coagulated cheese made with raw goat's milk. It is a soft-textured cheese which is cylindrical in shape and undergoes a short aging process.
Dimensions: Weight varies from 0.3 to 1 kg (in rare cases it weighs more than this), height 4-12 cm, diameter 8 to 15 or 20 cm.
Rind: Varies in colour according to premises used for the aging process: from ivory white to grey and even reddish brown.
The rind is usually very thin, smooth or slightly wrinkled.
Compact, soft, elastic and white.
Sweet like milk, delicate, the practice of correct milking and production methods helps avoid development of unpleasant goat-like aromas.
Preparation of milk: The milk frequently comes from two milkings, of which one is refrigerated. It is normally used without prior acidification.
Coagulation: Takes place at a very variable milk temperature of 30 to 39°C with equally variable duration from 30 to 60 minutes.
Cheese vat processing: As there is no ""unified"" production process, the vat phases are variable. The curds can be milled to different dimensions, from rice grain to hazelnut size, but the technical goal is always to obtain a sufficiently soft-textured cheese without holes.
Further processing: The curds are extracted and placed in food-safe plastic moulds of varying sizes, followed by a drying-out period at room temperature or a little warmer, for several hours. The cheeses are salted the day after production by dry salting or brining methods.
Aging process: Usually takes place in natural cellars, on wooden boards, for a variable amount of time from a few days to a month. Sometimes this may extend to 3 or 4 months."