Pecorino di Bagnolo cheese

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Pecorino di Bagnolo cheese

Region: Piemonte

Milk: Ewe, mixed

Definition: Semi-soft cheese.

Raw material: Ewesmilk from the breed "delle Langhe" (with the occasional addition of cows' milk), rennet, salt.

Characteristics: Round form with a diameter of 14-16 cm, height of 10 cm and average weight of 2 kg. The rind is smooth and straw-yellow in colour, soft in the fresh cheese variety and hard in the mature variety. The cheese is firm and white, with small, sparse fissures.

Production area: Bagnolo and neighbouring areas (Cuneo).

Production technique: The raw milk is heated to around 35 °C, adding kid rennet in paste form; sometimes, liquid calf rennet is used. After coagulation and once the curds have been broken, the liquid is heated to about 48°C, after which the curds are left to stand for 15 minutes. The curds are then placed in moulds, draining off the whey with a “cannuccia" (straw). The curd surfaces are dry-salted.

Maturing: Up to about one year, in maturing rooms (at about 15°C).

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 Pecorino di Bagnolo 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 di Bagnolo 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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