Contrin is a cows' milk cheese which is named after the village of Contrin in the municipality of Livinallongo, the Ladin heart of the Belluno Dolomites, where the cheese was first produced, and where the high mountain pastures reach right up to the edges of the majestic Dolomite mountain groups. The Ladins are a minority people, who speak – and write – a particular language which dates back to ancient times and varies from one valley to another. Like Fodom and Renaz cheese, it is produced by a small, efficient cooperative of local cheese-makers which has been in operation since 1932.
Contrin is cylindrical in shape, with a height of 20cm, diameter of 20cm and weight of 4 Kg. The paste is semi-smooth, of soft type, white in colour if produced in winter and straw-yellow in summer. It is a full-fat, table cheese, with a rough, uneven rind, white in colour with slight streaks of grey. It has a creamy, buttery, fragrant, hearty flavour, with a fruity after-taste. It has a marked milky aroma, ever so slightly acidic, with a floral note. It is matured for up to 3 months.
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 Contrin 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 Contrin cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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