Caciotta Toscana cheese
Caciotta Toscana is probably the best known among all similar cheeses made in Italy. It made from a mixture of pasteurised cow's (60-90%) and ewes'(40-10%) milk, and is inoculated with appropriate enzymes.
Coagulation occurs at 38°-40°C in 20 minutes, then calf rennet is added. After the curd is broken to the size of walnuts, they are placed in special moulds and drained from the whey where they are left for about an hour at a temperature of 45°-50°C. The cheeses are then immersed in brine for salting, where they remain for about 6-8 hours. Maturation takes place for a period of 15-40 days.
The cheese has a cylindrical shape: the diameter is 10-20 cm, while the height measures 4-5 cm. The tind is thin and straw-coloured and the interior is uniform and consistent. It has a sweet flavour.
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 Caciotta Toscana 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 Caciotta Toscana 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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