Caciotto di Cirella di Platì cheese
Caciotto di Cirella di Platì is made with whole, unpasteurised cows. milk. The rind is thin, shiny, pale yellow. Sweet and buttery after a medium maturation period, it becomes spicy if left for longer. It can be matured from 2-3 days to a few months in a cool and ventilated properly. Produced usually from November to July in the lower side of the Ionian Reggio Aspromonte, and particularly in Cirella di Platì, Ciminà and Antonimina in the Italian province of Reggio Calabria.
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 Caciotto di Cirella di Platì 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 Caciotto di Cirella di Platì 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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