Pecorino stagionato in foglie di noce cheese
Pecorino stagionato in foglie di noce is made from pasteurised ewes' milk from the Sardinian breed of sheep in the Tuscan province of Siena, mainly in the territory of Montefollonico. The milk is filtered and subjected to coagulation (with ferments and calf rennet), then the curds are cut to the size of a grain of corn. They are transferred into moulds and allowed to drain. The cheeses are then dry-salted and subjected to two stages of maturation, the second of which takes place for at least 90 days in earthenware jars with walnut leaves. The flavour is intense, with a hint of tannin and has the characteristic aroma of walnut leaves. It comes in round shapes with flat faces 12 to 16cm in diameter, and has a slightly wrinkled beige rind. The height of the sides is 5 to 12cm, the interior is grainy and is various shades of pale yellow in colour. It weighs between 1 and 1.5 kg.
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 in foglie di noce 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 stagionato in foglie di noce 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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