Caciocavallo di Castelfranco in Misciano cheese
Caciocavallo di Castelfranco in Misciano is a cows' milk cheese produced all year in the province of Benevento (especially in Castelfranco in Miscano) in the Italian region of Campania. The best are made in spring when the cattle are at pasture. It has a round shape with a small head. The rind is smooth and thin and the interior is ivory white with a slight yellow tint. The texture is mushy, the flavour mild and sweet with a slight aroma. The average weight is 1.2 to 1.5kg.
The typical characteristics of this cheese are to be found mainly in the processing technique, which provides some variations to what might be called standard. Perhaps the most qualifying is the use of hot boiling water from which the serum is extracted, and ricotta to operate the ripening of the curd. Both the boiler and the vats of wood are not washed between cheesemaking session which makes they whey dirty looking.
Calories in different varieties and various types of cheeses
The number of calories in various types of cheese is very similar when you compare your cheese to a similar types of cheese.
For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Caciocavallo di Castelfranco in Misciano cheese is not listed below, select a similar type of cheese from the list below to get a rough idea for the number of calories in Caciocavallo di Castelfranco in Misciano cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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