Casizolu di pecora cheese
Casizolu di pecora aka Pirittas is a cooked ewes' milk cheese from Sardinia. Its colour is yellowish-white, and is shaped like a pear with a bump at the end that allows the product to be tied up, hung and matured in this position.
The milk, immediately after milking, is heated to a temperature of 34 ° - 35 ° C and calf rennet is added. The resulting curd is broken and transformed into cheese. The shape thus obtained is acidified in containers for a period ranging from 18 to 24 hours. The sour curd is cut into pieces, and are immersed in a pot of water at a temperature of 80 - 90 ° C and molded by hands until it has a pear shape, and to ensure the complete purging of the residual whey. The cheeses are then put into a brine of water and sea salt for a variable period depending on the weight (on average 5 hours per kg body weight). The finished product is hung in pairs for the subsequent curing at temperatures below 25 ° C and after a week it is ready for consumption.
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 Casizolu di pecora 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 Casizolu di pecora 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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