Robiola di Montevecchia cheese
Milk: Cow or mixed
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.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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