Misto pecora fresco dei Berici cheese

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Misto pecora fresco dei Berici cheese

Misto pecora fresco dei Berici is a semi-soft mixed milk (cows' milk 80%, ewes' milk 20%) cheese produced in the municipalities of Mossano and Montegalda in the province of Vicenza which is in the Veneto region of Italy. Mixed sheep’s milk cheese has been produced in the region for a long time as mixed farming (sheep and cows) has always been common in rural farmsteads. Production of this cheese and the sheep-farming tradition in Vicenza are the subject of the book "L'allevamento ovi-caprino nel Veneto" (Sheep and Goat farming in Veneto) by Emilio Pastore and Luigi Fabbris (1999).

The cheese is soft and rubbery, pale yellow, with no fissures. The rind is thin and rubbery. The cheese has a cylindrical form and is 6-7 cm in height and 14-18 cm in diameter, with a weight that varies between 250g to 2 kg. It has a delicate, mild flavour.

Ewes' milk (20%) and cows' milk (80%) are mixed together and heated in a caliera (vat) to a temperature of 30-35°C (the lower the temperature, the softer the cheese), after which cajo (rennet) is added. When the milk coagulates (after about 12 minutes), the curds are broken, first coarsely and then into nut-sized pieces. If the cheese is to be aged, the curds are broken into the size of rice grains. The calièra is then put back on the heat and the liquid is heated at 33°C for 5-6 minutes so that the curds, stirred with a mescolo or rissola, combine together. The caliera is then taken off the heat and allowed to stand for 10 minutes, in order for the curds to form a compact mass. The cooked cajà (curds) are then extracted and poured into fassare (moulds), where they are lightly pressed. The leftover whey can be used to make a particular kind of mixed sheep’s milk ricotta. The curds are dry-salted, directly on the surface of the cheese, and left covered in salt for 12 hours. They are removed from the fassare after 48 hours. The cheese is then left to ripen and is turned after the first 15 days. The grosta (rind) forms after one week and from this moment on the cheese can be washed, even several times in order to clean off any residue.

The maturing rooms must be cool (10-12°C) with a humidity of around 70-80% to prevent the rind from cracking. Fresh mixed sheep’s milk cheese is ready for consumption after 60 days.

The cheese can be found in dairies, “malghe" (mountain huts), “agriturismi" (holiday farms) and in small retailers throughout Vicenza and neighbouring areas.

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 Misto pecora fresco dei Berici 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 Misto pecora fresco dei Berici 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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