Formaggio in crema cheese

From Cookipedia

Formaggio in crema cheese

Region: Piemonte

Milk: Goat

Raw material: Whole goats' milk from the Saanen breed, rennet, salt.

Characteristics: Creamy cheese.

Production area: Pinerolo.

Breeds: Saanen breed.

Production technique: For every milk yield, curds are produced by natural acidic coagulation, a slow process which takes about two days with the aid of only a small quantity of kid rennet. The curds are gently drained on fine cloths with the addition of 1% of salt.

Ageing: Not necessary but the cheese can be eaten up to 2-3 weeks after production. The more mature the product, the more it loses its acidity.

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 Formaggio in crema 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 in crema 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

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.

Errors and omissions

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.