Malga o Ugovizza cheese
Region: Friuli Venezia Giulia
Milk: Mixed or cows'
Characteristics: Height - 6-8 cm; diameter - 25-30 cm; weight - 5-8 kg; shape - cylindrical; cheese - compact, with some fissures, pale yellow colour.
Production area: The “malghe" (mountain huts) in the provinces of Udine and Pordenone.
Breeding method: Mountain grazing with diet based exclusively on fresh pasture.
Production technique: The unpasteurised milk is heated to about 31°C, adding starter culture and liquid or powdered rennet. After coagulation, the curds are broken (into the size of rice grains) and cooked at 42-44°C for 20-30 minutes, stirring continuously. The curds are then extracted using jute bags, in the traditional way, and poured into “fascere" (moulds), where they are pressed to drain off the whey and turned 5 or 6 times during the space of one hour. They are salted in brine (16-18%) for 24 hours and then dry-salted for 4-8 days.
Reference: Alpinet Gheep
Calories in different varieties and various types of cheeses
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For example, almost cheeses that are similar to Cheddar cheese have around 400 calories per 100g
If the Malga o Ugovizza 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 Malga o Ugovizza cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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