Caprino vs Padraccio
Caprino
Facts
- Milk
- Goat
- Texture
- Soft
- Type
- Fresh
- Country
- Italy
Caprino is the Italian name for goat's milk cheese, and it covers a family rather than one wheel from one valley. The word comes from capra, the Italian word for a goat. Fresh caprino is the version most shops mean, a small soft cheese that is white, spreadable, and bright with tang. Aged caprino is firmer, saltier, and better for cutting than for spreading. Italy produces both, and the plain name has no single town attached to it.
Padraccio
Facts
- Milk
- Mixed milk
- Texture
- Fresh
- Type
- Fresh
- Rind
- No rind
- Country
- Italy
- Place
- Basilicata
Padraccio is a fresh cheese from Basilicata, in southern Italy. It is made from goat's milk, often mixed with sheep's milk, and it is eaten before any real rind can form. The shape is a small ball or a short egg, worked by hand and traditionally wrapped in fern leaves. The paste is white, soft, and elastic, with a mild milky taste. It belongs to the mountain food of the region, not to the long aged pecorino tradition.