Production area: Val Staffora (Pavia), on the border of Piedmont, Liguria and Emilia Romagna.
Breeding method: Mountain grazing.
Production technique: The milk is heated to 37-38°C, rennet is added and after about 40 minutes the curds form, which are then cut and allowed to stand. After a few minutes, the liquid is reheated to 48-49°C and, in the meantime, the curds are broken into pieces the size of rice grains. They are left to settle on the bottom of the vat and then extracted by hand with a linen cloth and placed in moulds. They are dry-salted 12 hours later for 24 hours, during which the cheese is turned once. It ripens in 15 days.
Maturing: 20-40 days.
Reference: Alpinet Gheep
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 Motelì 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 Motelì cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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