Ricotta dura salata cheese

From Cookipedia


Ricotta dura salata cheese

Ricotta dura salata is produced throughout Basilicata from the whey of ewes' and goats' milk. The whey is heated to 87-90°C, until the whey proteins are separated in the form of small flakes visible on the surface. It is left to stand over the heat without boiling. The flakes are then collected with a slotted spoon, placed in wicker baskets and left to drain for 24 hours. It is dry salted after which the curd is placed back into a wicker basket and turned twice a day. After about a week, the hard cheese is left to mature for 2 months to almost a year in a cellar or cave on wooden shelves. It can be smoked for a few days.

The cheese comes in the form of a truncated cone with a weight ranging between 300 and 500g, and the rind is hard and grey-brown. The interior is hard and compact and had a pleasant taste. It is widely used as a grating cheese.

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 Ricotta dura salata 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 Ricotta dura salata 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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