La Armada cheese

From Cookipedia

La Armada cheese

La Armada is an artisan cheese made from unpasteurised goats’ or cows’ milk or a mixture of both. The production area is mainly in the villages of Vegamián, Lillo and Reyero in La Armada (León) and there are three varieties:

Sobada – produced almost always from goats’ milk and allowed to mature for two months to one year. It has a strong, sour, bitter and spicy taste.

Mortera – usually produced with a mixture of goats’ and cows’ milk and has an ivory colour. It has various size holes and is matured for only 20 days. It is not as strong as Sobada.

Quemón – a softer cheese with a dark yellow colour, stronger flavour and more pungent aroma than the other two. It matures for up to one year.

The cheese, of which 80% is produced for home consumption has an irregular cylinder shape with the top marked by folds of cloth used as a mould. The rind is mouldy and the cheese weighs roughly 1 – 1.5 kg. Sometimes is can be matured for as long as three years.

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 La Armada 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 La Armada 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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