Ravaggiolo Romagnolo cheese
Ravaggiolo Romagnolo is produced with pasteurised ewes' milk with the addition of milk enzymes. To make it you add rennet to milk, allow to coagulate and leave for a short time. Then, without breaking the curd, it is drained on mats or in baskets of wicker or plastic or between the leaves of ferns, figs or cabbages. It is eaten fresh, within a few days of production. It is made from October until March in Emilia-Romagna.
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 Ravaggiolo Romagnolo 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 Ravaggiolo Romagnolo 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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