Latteria cheese

From Cookipedia


Latteria cheese

Origin

  • This cheese from the Friuli-Venezia Giulia and the Veneto regions of Italy, takes its name from the days when families shared a dairy. These 'latterias' allowed families to take it in turns to make their own cheese.

Cheese group

  • Hard, natural rind, semi-cooked.

Milk type

Aroma and taste

  • Delicate when young, it becomes stronger and more aromatic with time. There is an 'extra old' version which has a particularly complex aroma and intense flavour.

Strength and texture

  • Medium strength. Matured for 1-2 months in general, but the 'extra old' version which is matured for up to 12 months. The texture is compact, almost brittle, with a few regular holes.

Description

The milk comes from the Brown Swiss breed of cattle. Straw yellow interior.

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producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.