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|
|Queso blanco cheese||310|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
#pecorinostagionatodipienza #tomatosauce #cheeses #ewesmilkcheeses #italiancheeses #dairyproducts #toscanacheeses #orange #pasteurised #ewesmilk #cheese