Pecorino stagionato di Pienza

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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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