Robiola di Bossolasco cheese

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Robiola di Bossolasco cheese

Region: Piemonte

Milk: Mixed

Synonyms: Tuma di Bossolasco

Definition: Fresh soft, full-fat cheese.

Raw material: Whole cows' milk mixed with whole ewes' milk, rennet, salt.

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.

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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