Queso Monje cheese
The cheese is produced by adding a starter and rennet to the milk, and leaving for 30 minutes. The curds are then cut into small pieces and left to drain. They are shaped into a cube, placed into moulds and pressed for about two hours. The cheese is soaked in brine for eight hours and left to mature for 10 days.
Cylindrical or brick-like in shape, the cheese has a harmonious, pleasant and mild flavour and a light, buttery aroma. The creamy-yellow interior has small holes and a smooth, flexible and elastic texture.
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 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 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|
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
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producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.