Seirass del Fen cheese
The name Seirass, Séras or Seré derives from the Latin Seracium and is the local name for Ricotta in Piedmont and Valle d'Aosta. The product has many different forms in the region, ranging from rounded cones to cylinders or an upturned basket shape. When dried and salted, it may have a roundish shape and varies in weight.
The cheesemaking technique is the classic Ricotta method - the whey is heated to 90°C - with the difference that Seirass del Fen whey comes from mountain dairy milk used to make Toma cheese. As is well-known, the whey of soft cheeses produces soft Ricottas while whey from cooked cheeses gives a more solid product. It is also difficult to obtain ricotta from pasteurised milk naturally. After 12-36 hours, the Seirass is taken out of its moulds or cloths and kneaded by hand with white salt. It is then exposed to the atmosphere. This operation is repeated several times. The cheeses are then placed in a dry, well-ventilated room to dry, after which they are wrapped in freshly cut hay (fieno or fen). In some cases, the Seirass is also lightly smoked.
Body: the fresh cheese has a delicate, lumpy body while the mature version has a firm, translucent, brownish-white or straw-white body.
Height/weight: varying from 2-5 kg.
Territory of origin: Seirass is made almost everywhere in Piedmont but hay maturing is typical of the valleys around Pinerolo
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 Seirass del Fen 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 Seirass del Fen 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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