Robiola di Bossolasco cheese
Synonyms: Tuma di Bossolasco
Characteristics: Cylindrical form with flat sides of 12-15 cm and convex sides of 2-3 cm in height. Coarse surface with thin rind, ranging in colour from white to straw-yellow. Cheese is soft, white, grainy, firm and dry, without fissures. Individual weight is 250-350 grams.
Production area: Bossolasco (Cuneo).
Production technique: Raw whole cow’s milk is mixed with small quantities of sheep’s milk and heated to 30- 34°C. Rennet is added to the milk and it is left to stand for half an hour. A first cut into the curd is made in the form of a cross and then it is broken into nut-sized pieces with a curd knife. These are left to stand for 5-10 minutes, then extracted and placed into moulds. The cheese is turned three times and both sides are dry salted. It is left on tiles for two days, then dried and placed on plastic mats to ripen for 5-15 days. During this time, the cheese is washed once or twice.
Maturing: 7-20 days.
Reference: Alpinet Gheep
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 Robiola di Bossolasco 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 Robiola di Bossolasco cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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