Caprino di Montefalcone del Sannio cheese
Caprino di Montefalcone del Sannio is produced from unpasteurised goats' milk during the months of April to September. Kids' rennet is added to the milk which is then heated to 38°C for thirty minutes. The resulting curd is cut into small pieces which then settles and is reheated to 42°C. Once the curd solidifies it is placed into rush baskets and pressed which is then placed into hot whey from ricotta production. The cheese is then dry-salted for twenty-four hours and then aged for at least two months in a cellar where they are hung from the ceiling in wooden holders called cascere. The resulting cheese has a wrinkled straw-yellow rind with a soft, moist, chalk-white flesh. It is produced throughout Molise but particularly in the municipality of Montefalcone del Sannio
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 Caprino di Montefalcone del Sannio 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 Caprino di Montefalcone del Sannio cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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