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
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 Formaggella del Bec 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 Formaggella del Bec 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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