Definition: Semi-soft, medium mature cheese.
Characteristics: Cylindrical form, diameter 11-15 cm; sides 3-5 cm. Weight approximately 400-500 g, soft and elastic cheese. White colour.
Production area: Sta'el is produced in Valle Camonica, in the province of Brescia.
Production technique: Produced with whole milk from one yield, used immediately after milking, heated at a temperature of 36-38 °C. Liquid calf rennet is added and the milk is left to coagulate. Once the curds have formed they are broken into nut-sized pieces and reheated to 42°C. Once this temperature has been reached, the curds are left to stand in the whey and then extracted by hand and placed into moulds. The curds are turned after an hour and salted in brine (25%) for about 2 hours. Ripening takes about 30 days at 8-14°C.
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 Sta'el 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 Sta'el 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|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.