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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