Formaggio d'alpe cheese
Definition: Semi-soft cheese, matured, produced in the mountains during the summer period.
Characteristics: Formaggio d'Alpe varies in weight from 5-8 kg. The rind is a straw-yellow colour, lighter than a mature cheese made only of cows' milk. The cheese is off-white, with generally thin, regular fissures.
Production area: Mountain areas in the provinces of Brescia, Bergamo, Como, Sondrio, Lecco, Pavia and Varese.
Production technique: Formaggio d'Alpe is made from cows' and goats' milk, salt and rennet. The process is not much different to that used for a normal cheese to be matured. Whole milk is used, mixing about 20% of goats' milk with 80% cows' milk. The milk is heated in a vat to 37-39 °C, rennet is added and the liquid is left to stand for about 35 minutes. Once the curds have formed, they are cut or broken into pieces the size of rice grains, stirring continuously until the temperature has reached 42-44°C. The curds are left to deposit on the bottom of the vat, in the whey for about 10 minutes. They are then extracted and placed in moulds, where they are pressed with weights to aid draining. The curds are generally dry-salted. Maturing takes between 30 and 90 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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