Pecorino Veneto cheese
Pecorino Veneto is a ewes' milk cheese from the lower provinces of Padova and Pegolotte in the Veneto region of Italy. It has the following characteristics:
Height 8 cm; diameter 22 cm; weight 2-2.5 kg
Shape: cylindrical
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 |
|---|---|
| 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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Errors and omissions
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