Pecorino Salaprese cheese
Pecorino Salaprese is produced with the milk of native breeds of ewe in the Campania provinces of Caserta, Benevento, Avellino and Salerno. Not matures, a fact which probably comes from the name: "salaprese," meaning that he "just picked up the salt," it is consumed immediately after salting. The milk is brought to about 36°C then rennet is added and it is coagulated in 20 to 30 minutes. After cutting the curds to the size of a grain of rice, it is left to rest for a few minutes. It is then placed in moulds and pressed to drain the whey. After 3 to 4 hours the cheese is blanched in boiling whey and dry salting is carried out for 24 hours. They are left to age in a cool, well ventilated area and are ready for consumption after a short drying period at a constant temperature. The rind is soft, barely coloured and greasy. The interior is compact, soft, mushy, without holes, and white or slightly straw in colour. It has a strong taste of milk.
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 Pecorino Salaprese 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 Pecorino Salaprese cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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