Queso Monje Picón cheese
The cheese is produced by keeping the milk, to which a starter and rennet have been added, at 35º for 40 minutes. The curds are then cut into pieces the size of chickpeas. The curds are left to drain and then placed into moulds. The outside of the cheese is salted and it is allowed to mature in high humidity for a minimum of three months.
Cylindrical in shape, the cheese has a compact, creamy interior with typical blue veining and a semi-hard rind which is more typical of goats’ milk cheese than those made with cows’ milk. It has a persistent and balanced flavour and an intensely ‘damp’ aroma
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 Queso Monje Picón 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 Queso Monje Picón 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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