Formaggella del Bec cheese
Production area: Canzo, Dongo and neighbouring areas (Lago di Como).
Production technique: The raw milk is heated to 25-30 °C, adding liquid rennet. Coagulation takes 45 minutes. Once the curds have been broken (into nut-sized pieces), they are cooked at 35 °C for 15-20 minutes. They are then extracted, placed in cloths and left to drain for a few hours before being pressed into shape. The procedure is then the same as that used for other mountain-style cheeses. It ripens in 15 days, in a well-ventilated cellar.
Maturing: about 40-60 days.
Reference: Alpinet Gheep
Calories in different varieties and various types of cheeses
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For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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