La Calahorra is produced mainly from unpasteurised ewes’ milk, but can be mixed with goats’ milk. It is now only home-produced for local consumption in El Sened and Guadix (Granada). It is also seasonal, being made from late winter to early spring and is sometimes preserved in oil so that it will last until the following year’s production.
The semi-hard cheese is pressed by hand, and is cylindrical. It can weigh between 1.5 kg and 3 kg and is matured for 2-3 months. Having a brown rind, which can be oily in spring, the interior is ivory white to straw coloured. It has small irregular holes.
The texture of the cheese is slightly elastic and has a strong barnyard-y aroma. If it is matured in high humidity, it can be quite foul smelling. It has a well-developed flavour which is slightly sour, salty and spicy, is buttery in the mouth and has a strong aftertaste of sheep.
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 Calahorra 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 Calahorra 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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