Pecorino Veneto cheese

From Cookipedia

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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