Cacioricotta fresca (Lenolese) cheese
Cacioricotta fresca Lenolese is a mixed milk cheese from Lenola in the Lazio region of Italy which is produced all year round. The milk is sourced from the areas of Frosinone, Lenola, Sgurgola and Amaseno and is made up as follows: 30-40% ewes' milk, 30% goats' milk, 20% cows' milk and 15% buffalo milk.
The milk is pasteurised milk at 88 degrees, cooled and then brought to a temperature of 35-36 degrees. Rennet is then added and it coagulates in half an hour. The curd is cut into large pieces, drained and placed into moulds. It is salted and after an hour it is ready for consumption. .
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 Cacioricotta fresca (Lenolese) 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 Cacioricotta fresca (Lenolese) 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|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
#italy #cowsmilk #curd #cheeses #italiancheeses #buffalo #pasteurisedmilk #dairyproducts #goatsmilk #ewesmilk #mixedmilkcheeses