Caprino da gratuggia is an Italian cheese made from goat's milk and produced in Liguria
Ingredients: pure goat milk.
Process technology: heating raw milk to a temperature where coagulation occurs, adding liquid rennet. Coagulates in 15 minutes. After breaking the curd, let it rest for a couple of hours. After this, the dough is put into molds and subjected to light pressure. Maturation: For many months, until the dough is suitable to be grated.
Characteristics of the finished product: Height: variable. Diameter: 10cm. Weight: 0.4 kg. Bark: dark and somewhat whitish. Mass: large, light yellow in color.
Production area: Argentina Valley (IM), Cosio de Arroscia (IM), Pieve di Teco (IM), Ortovero (SV). Production time: throughout the year.
Notes: it is used almost exclusively for the preparation of pesto.