Ricotta pecorina dei Berici cheese
In the past, production was widespread throughout almost the entire Basso Vicentino (lowlands of Vicenza), where sheep-farming was on an equal plane with cattle-breeding. In Noventa Vicentina, particularly, the breeds of sheep farmed were di pianura (lowland breed) or Padovana (Paduan), known in this area as Noventana, which were distinguished by their bigger size and a moderate milk production alongside a more significant production of wool and meat.
A variable quantity of salt is added to the whey (left over from the cheese-making process), which is reheated in the copper calièra (dialectal name given to this kind of pot) at a temperature of between 80-90°C. Once this temperature has been reached, fine white granules appear on the surface of the liquid known as puìna. In order to assist this process, and in particular the coagulation into granules, bitter salt is added. The granules are delicately extracted and placed into small moulds or cloth sacks to drainoff any excess water.
The product can be found at dairies and some food retailers in the area of production.
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 pecorina dei Berici 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 pecorina dei Berici 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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