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Caprino al pepe di Bagnolo is an Italian cheese made with goat's milk and produced in Piemonte - Piemonte Region
Ingredients: goat's milk, with small amounts of cow's milk.
Feeding: based on forage from the Montoso area.
Process technology: bring the raw milk to about 18-20 ° C, adding liquid rennet of veal or lamb. After coagulation, the dough is mixed with pepper and placed in a suitable block or on a hemp cloth, to later give it a round shape. Matures in two or three days. Maturation: a few days. It's optional.
Characteristics of the finished product: Height: 1 cm. Diameter: 8-9 cm. Weight: 0.2 kg.
Cylindrical. Bark: it is of a color that goes from white to brown. Dough: soft and spreadable, white-beige in color (due to the presence of white pepper). Flavor: spicy, if ripe.
Production area: Bagnolo and Barge (CN). Production time: all year round, but especially during the grazing period in the Alps.