Pecorino Veneto cheese
Height 8 cm; diameter 22 cm; weight 2-2.5 kg
Rind: thin and fairly hard
Interior: firm, white to straw-yellow in colour, according to the season.
Flavour: mild, distinctive, not strong.
Before pasteurization, the milk is heated to around 37 °C, adding freeze-dried milk enzymes and powdered or liquid calf rennet. Coagulation occurs in 20 minutes. After the curds have been broken (into pieces the size of grains of corn), they can either be heated or not, depending on the desired texture and duration of ageing. The curds are then placed into moulds and pressed for 1-2 hours at a temperature of 36-38 °C. The cheese matures in 20-30 days or at least 60 days if cooked.
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 Veneto 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 Veneto 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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