Gioddi is a fermented ewes' or goats' milk, alcohol-acidic cheese from Sardinia, which is also known on the island as: Miciuratu, Mezzoraddu, Junchetta, Latte Ischidu. A natural mother culture, known as ‘sa madrighe’, is added to the milk.
In 1840, Vittorio Angius described the preparation carried out by the shepherds as follows: they take some bread, slice it and put it into the warm, cooked milk, and leave it until it acidifies, and then they strain it and add it to other previously-cooked milks. In the absence of bread, wheat may be used. A porcelain white curd forms after some hours, ready to be consumed. The consistency is creamy and dense, delicately milk-scented, whilst the taste is pleasantly sharp and fresh.
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 Gioddu 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 Gioddu cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.
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producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.