Pecorino di Farindola cheese

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Pecorino di Farindola cheese

Origin

  • Pecorino di Farindola is an Italian cheese produced in some mountain communities and Cermignano Vestina on the border between the provinces of Pescara and Teramo, in the eastern side of Gran Sasso.

Cheese group

  • Semi-hard, natural rind, cooked, shredded.

Milk type

Aroma and taste

  • Strong aroma of herbs and the flavour is strong, balanced and complex with a slighlty spicy finish.

Strength and texture

  • Medium strength. Matured for 3-12 months. Firm texture with some sporadic holes and hard rind showing marks of the basket in which is moulded.

Description

Yellow to reddish-brown rind. Straw yellow interior.

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 Farindola 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 Farindola 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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