Queso Peña Blanca cheese

From Cookipedia

Queso Peña Blanca cheese

Peña Blanca is produced by Los Corrales, in Almedijar, a town in the province of Castellón, which is located in the natural park of the Sierra de Espadán. It is made with unpasteurised ewesmilk and lamb rennet and is matured for least sixty days. It comes in cylinders weighing 2kg.

The cheese is also made from the milk of the Guirra, breed of the Valencian Community, but it is in serious danger of extinction. They do not have this milk throughout the year, so production is limited to just 200 cheeses. These cheeses have a stronger flavour, peculiar to this breed of sheep.

The rind is yellowish-ivory in colour with red and ochre moulds. The interior is semi-soft and ivory white, with very small holes, especially in summer. Depending on the time of maturation, it may have a small dark marking around the rind.

It has a crumbly, yet buttery texture. It has quite a strong aroma of sheep with hints of wild mushrooms and nuts. The flavour is persistent and acidic, with a powerful, but not aggressive aftertaste

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 Peña Blanca 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 Peña Blanca cheese.

The calorie lists are sortable by clicking the up and down arrows in the heading columns

Cheese type Calories per 100g
American cheese 371
Blue cheese 353
Camembert cheese 299
Cheddar cheese 402
Cottage cheese 98
Edam cheese 357
Farmer's cheese 98
Feta cheese 264
Fontina cheese 389
Goat cheese 364
Gouda cheese 356
Gruyere cheese 413
Mozzarella cheese 280
Parmesan cheese 431
Pimento cheese 375
Provolone cheese 352
Queso blanco cheese 310
Ricotta cheese 174
Roquefort cheese 369
Swiss cheese 380

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Errors and omissions

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