Caciotta del Fermano cheese
The milk coagulates in 20-30 minutes and after cutting the curd, the mass is put into moulds and pressed the palms of the hands to facilitate the draining of the whey. Salting is then carried out by placing dry cheeses in salt and turning them every 12 hours up to a maximum of two days at the end of which, they are scalded with boiling whey for a few minutes and then wiped with a cotton cloth. The cheeses are then matured for 15-20 days in a cool environment with medium humidity, where the cheeses are washed with water every other day.
In the area of Montefeltro the caciotta is aged for a period varying from two to six months. In the same area wooden barrels, wooden chests, tubs, or terracotta pots, seasoned with walnut leaves in layers are also used to mature the cheeses (for at least 40 days). The finished product comes in a convex cylindrical shape with a weight of 700g to 2 kg, height 4-7 cm, 10-22 cm diameter. The rind is dark ivory coloured (mottled with brown in the case of the use of walnut leaves), the interior is compact (with a few cracks in the area of Montefeltro, more holes in the Fermano area where the product is consumed fresh). The flavour varies depending on the area and ranging from sweet-sour (Fermano) to mellow and saltier (Montefeltro).
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 del Fermano 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 del Fermano 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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