Also known as “Robiolino”, “Formaggino” or “Formaggella”, cow’s milk Caprino cheese goes by the same name as the well-known goat milk cheese (“Caprino” comes from “capra”, i.e. “goat” in Italian) even though it is actually made from pasteurized cow’s whole milk, which used to be left in buckets to curdle. Today, lactic bacteria and rennet are added to the milk to obtain the curd, which gets broken using a tool called “ramino”. Then it is wrapped up in bundles that are tied up, drained and fed to a hopper, with the optional addition of water and potassium sorbate. At this point, the Caprino gets shaped into distinctive tiny cylinders, wrapped up in parchment paper and packaged in plastic trays. Three varieties are available on the market: light, seasoned, fresh.
Caprino is a creamy cheese, with a milky white paste that presents colored streaks when spiced. It weighs between 80 and 160 grams and it is approximately 10 centimeters long. Thanks to its fresh, slightly sour and aromatic flavor, it is a perfect match for fresh seasonal vegetables, but it can also be used as an ingredient for fillings and creams.
Cow’s milk Caprino cheese has been granted the status of Traditional Food (Prodotto Agroalimentare Tradizionale, P.A.T.) of the Lombardy Region by the Department for Environment, Food and Rural Affairs of the Italian Government.
