Caso peruto cheese
Caso peruto is produced with goats’ milk from January to July in the town of Sessa Aurunca (Caserta) and has been made since the time of Pliny (1st century AD).
After production, the cheese is put into a clay or glass jar, having been rubbed with a little oil and vinegar. Wetting with just vinegar is carried out for the following few days. It is matured for 10-12 months in cellars, where it is periodically washed with more vinegar.
The shape of the cheese tends to be in some sort of round and the rind and interior are greyish, with a strong, aromatic aroma and a pungent taste.
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 Caso peruto 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 Caso peruto 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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