Formaggella di caglio cheese

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Formaggella di caglio cheese

Region: Lombardia

Milk: Mixed

Definition: Soft, fresh cheese, short or medium-ripened (from 10 days to 4 months).

Raw material: Cow’s milk, with the addition of sheep’s or goat’s milk, whey, rennet and salt.

Characteristics: Cylindrical form with flat faces of 15-20 cm in diameter and straight sides of 5 cm in height. No rind, or very thin, smooth and white in colour. Cheese is white, soft and firm, with irregular fissures, both in size and distribution. Weight varies from 0.5 to 1 kg.

Production area: The mountain pastures in the province of Como.

Production technique: The raw milk is left at room temperature, adding acid whey and rennet. Coagulation takes 5-20 hours. The curds are then extracted and placed into moulds. They are dry-salted or steeped in brine. Ripening takes 10 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 di caglio 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 di caglio 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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