Robiola di Montevecchia cheese

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File:Robiola di Montevecchia cheese.jpg
Robiola di Montevecchia cheese

Region: Lombardia

Milk: Cow or mixed

Raw material: Whole cows' milk or mixed ewes' milk, sometimes with the addition of skimmed milk from the evening yield, whey, rennet and salt.

Characteristics: Weight 0.3-0.5 Kg; form: square, rectangular or sometimes cylindrical.

Production area: Staffora (Pavia), on the borders of Piedmont, Liguria and Emilia Romagna.

Production technique: The milk is heated at 30-34°C, adding acid whey and liquid calf rennet. It coagulates in 30 minutes. Once the curds have been broken (into nutshell-sized pieces) they are left to stand for 30 minutes. They are then extracted with a ladle or cloth and placed in wooden moulds where they are pressed for no more than ten hours. They are dry-salted for 2 to 3 days. The cheese ripens in 15 days, at a temperature of 5-7 °C, sometimes in natural caves.

Maturing: This cheese is not matured.

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 Montevecchia 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 Montevecchia 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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