Cingherlino (Zincarlin) cheese
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.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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