Queso de Peñamellera cheese

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Queso de Peñamellera


Peñamellera Is produced in the Asturian area of the same name, mainly using cows’ milk, but occasionally goats’ or ewes’ milk is added to strengthen the flavour. The milk is heated to about 30 degrees, rennet is added and the cheese is cut and strained. It is then poured into moulds and salted.

The cheese is left to dry on hazel twigs, which gives the rind a characteristic rough texture. It takes 10-15 days to mature and at this stage, the rind has become yellowish-white in colour. The interior had a yellowish colour and is compact, with small holes. The taste is rather strong, slightly acid, with a slightly bitter aftertaste.

The cheeses are small, being about 10 cm in diameter and about 4 cm high.

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 de Peñamellera 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 de Peñamellera 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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