Pecorino stagionato di Pienza

Pecorino stagionato di Pienza

Pecorino stagionato di Pienza is produced in the Tuscan province of Siena from October to July (the best is in spring) with whole pasteurised ewes' milk. Maturation varies from 60 to 180 days. The cheeses are treated with oil, up to 3 months, then periodically with tomato sauce, oil and ash. Its shape is cylindrical with rounded edges and the rind is red-orange, if treated with oil and tomato sauce, or brown if oil and ash. The interior has a colour between white and pale yellow and a slightly pronounced flavour. It is a cheese which, compared to the fresh version, is more brittle, chalky and with greater flavour. After 5-6 months can also be used for grating.

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 stagionato di Pienza 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 stagionato di Pienza.

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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