Place of Origin
Caprino pugliese is a short and long matured hard cheese made with goat's milk.
The short matured caprino pugliese has a soft wrinkled rind of white colour, inside is soft and white; the long matured caprino has, instead, a thick crust of yellowish colour and is hard and of pale yellow colour inside.
Caprino cheese is prepared by bringing milk to a temperature of 37 degrees. Once at this temperature, the goat or lamb rennet is added.
After, the cheese is extracted by hand, placed in containers and immersed in a liquid at 80-85 degree.
Finally the cheese is pressed and allowed to stand at room temperature for 24 hours. Salting is made with the dry method.
The Caprino is usually eaten for starter but can also be used to season pasta dishes.
Caprino with a short maturing period pairs well with white wines, rosé and light and fruity reds.
Caprino with a long maturing period pairs with white, rosé and red wines.