Formaggella del Bec cheese

From Cookipedia

Formaggella del Bec cheese

Region: Lombardia

Milk: Goat

Raw material: Goats' milk, rennet, salt.

Characteristics: Height: 3-5 cm; sides: 10-15 cm; form: quadrangular; cheese: soft, firm, no fissures, milk-white or pale yellow colour.

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
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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