Cingherlino (Zincarlin) cheese

From Cookipedia

Cingherlino (Zincarlin) cheese

Region: Lombardia

Milk: Mixed

Raw material: Cows' and goats' milk, rennet, salt.

Characteristics: Weight: 0.1 kg; form: cylindrical; rind: none; cheese: soft, not very firm, off-white colour.

Production area: Varesotto and Monte Generoso area (Varese).

Production technique: The raw milk is heated to 30-32 °C and liquid calf rennet is added. Upon coagulation, the curds are broken by making a cut in the form of a cross, then left to stand for 10 minutes. The curds are then extracted and placed in small cylindrical, perforated containers, which are topped up frequently during the following 24 hours. The cheese is then removed from the containers and placed on mats made of straw or wicker. They are dry-salted. Ripening takes about 10 days, during which the cheese is turned continuously.

Reference: Alpinet Gheep

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 Cingherlino (Zincarlin) 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 Cingherlino (Zincarlin) 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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