Nostrano d'Alpe cheese
Characteristics: This cheese has a cylindrical form and varies greatly in size, weighing from 2 to 8 kg. The fresh variety has a thin, straw-yellow rind and a firm interior with small fissures. In the mature variety, the rind is thick and brown and the cheese, after several months of ageing, becomes granular and acquires a strong flavour.
Production area: Mountain areas in the province of Cuneo.
Production technique: The raw milk is heated to around 30°C, liquid or powdered calf rennet is added and coagulation occurs in 30-40 minutes. The curds are broken using a skimmer and left to stand for a few minutes. They are then extracted, wrapped in cloths and pressed, either mechanically or using weights. The curds are either dry-salted with coarse grain salt or soaked in brine. The ageing period is 30-50 days but can reach 6 months.
- wooden, stainless steel, plastic or soldered copper vat.
- wooden or stainless steel curd knife.
- wooden bench press.
- natural fabric draining cloths.
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 Nostrano d'Alpe 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 Nostrano d'Alpe 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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