Piddiato is a Sicilian cheese produced from the ewes' milk of the Valle del Belice breed of sheep. The milk comes from one or two milkings and is heated in wooden vats to a temperature of about 36°C. It is coagulated using lamb rennet paste and after about 30 to 40 minutes the curd is broken with the aid of a wooden tool "patella" into small fragments the size of rice grains and and then left to dry. The next day it is cut into slices and spun by soaking in a wooden tub (piddiaturi) in hot water. After spinning with a technique that has been handed down for centuries (accuppatina) the cheese is shaped in baskets. The next day it is soaked in brine for a period variable depending on the size.
The cheese comes as fresh or can be matured for between 20 days and 12 months. The peculiarity of Piddiato is the fact that this cheese was created as a method of reviving badly made pecorino cheeses: in fact, these cheeses were reset and then subsequently sold. The name Piddiato (kneaded) is due to this double processing.
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 Piddiato 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 Piddiato 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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