Formaggio di capra di Calabria cheese
From Cookipedia
Formaggio di capra di Calabria is made with unpasteurised goat’ milk and is produced from October to July throughout Calabria. The cheese is found under various names which indicate the area in which it is produced.
The cheese has a thin rind and the interior, when young, is a creamy-white which becomes more yellow-brown with age. The texture develops from buttery to grainy and the flavour, from sweet-sour to spicy, when it has small, but dense holes.
Shaped in baskets, the cheese is salted and dried and matures for about 2 months depending on the humidity. However, if it is to be eaten fresh, it takes between 10 days and one month to mature and if you want it hard enough to be grated it will take about 5-7 months.
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 Formaggio di capra di Calabria 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 Formaggio di capra di Calabria 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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