La Bureba cheese

From Cookipedia

La Bureba cheese. Picture by courtesy of The Spanish Institute for Foreign Trade (ICEX)


Also known as Queso de Los Altos, La Bureba is an artisan, unpasteurised, ewes’ milk cheese from the region of La Bureba and Los Páramos in the province of Burgos, although at present its production has almost disappeared.

It is a seasonal cheese that is produced from spring to late summer from both the morning milking and the one from the night before. The rennet used is from sucking lambs or goats, which produces a compact mass that is left to drain for several hours. It is placed into a mould lined with gauze and immersed in brine for about twenty hours, depending on the size. It takes several months to mature.

This cheese has an unusual, irregular, truncated cone shape and can weigh up to 2 kg. The rind is smooth, and yellow, which prior to sale, is washed to remove any mould. The yellow interior has very small holes and a strong, salty flavour with slightly stinging bite, plus a certain mould aftertaste.

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 Bureba 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 Bureba 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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#laburebacheese #cheese #brine