Sta'el cheese

From Cookipedia

Sta'el cheese

Region: Lombardia

Milk: Goat

Definition: Semi-soft, medium mature cheese.

Raw material: Whole goats' milk, rennet, salt.

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
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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