Corne du diable cheese
It is renneted at 30°C, 12 hours after milking. Coagulation takes 3 hours, after which time the curds are ladled into moulds. The cheese is then drained at 20°C for 12 hours and is turned twice. It is released from the mould and dry salted, before being placed in the drying room for 24-48 hours and being matured for 2-3 weeks. It is decorated with savory or peppercorns.
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 Corne du diable 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 Corne du diable 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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