Calahorra cheese

From Cookipedia

La Calahorra cheese. Picture by courtesy of The Spanish Institute for Foreign Trade (ICEX)

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
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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