Pecorino di Laticauda Sannita cheese
Pecorino di Laticauda Sannita is a cheese made from the milk of the Laticauda breed of sheep and rennet from lambs of the same breed. The production area is the municipalities of the mountainous and hilly provinces of Avellino, Benevento and Caserta in the Italian region of Campania.
Fresh milk, or that from the previous milking, is filtered and placed in the boiler to be heated to a temperature of 35/40 degrees and the rennet is introduced. Following the cutting the curds, they are removed manually and placed in moulds; the product thus obtained is pressed with the fingers, to obtain a compact mass. The cheese is then put in brine to be sold at different times depending on the type: fresh 2-day, semi-mature at 2 months or matured for a minimum 4 months. During maturation, the cheese is washed with boiling whey and well water. When the cheese is mature and starts to "sweat" it is greased with extra virgin olive oil.
Pecorino di Laticauda Sannita has a typical cylindrical shape, with sizes ranging from 300g for the fresh version of the cheese and up to about 5.5 kg for the matured cheese. After maturing for 4 and 12 months, the product is hard, sometimes mealy, with fine cracks and scales. The colour varies from pale yellow to bright yellow, according to fat content. It has a pleasant and intensely milky aroma and a slightly spicy flavour.
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 Laticauda Sannita 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 Laticauda Sannita 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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