Milk: Ewes', mixed
Characteristics: Cylindrical form with weight variable between 5 and 7 kg. Diameter of 30-35 cm, straight, ribbed sides 8-10 cm in height. Cheese is off-white or yellowish colour, with a mild flavour in the fresher variety, becoming stronger in the aged cheese. The rind is ribbed, yellow in colour but becoming darker a few months after production.
Production technique: The milk is heated to 37 °C and natural liquid rennet is added, allowing the milk to coagulate for about one hour. The curds are then broken and left to stand for around 50 minutes, after which they are extracted and placed in cloths. They are pressed for 1-2 hours, removed from the cloths and broken into pieces by hand. The curds are again wrapped in cloths and pressed for another 4-5 hours before being dry-salted (18-24 hours per face). The ageing period varies from a minimum of 4 months to one year.
Materials used: The vat, implements used to cut and process the curds in the vat and the moulds are sometimes made of wood. Otherwise the materials tend to be washable (stainless steel, soldered copper, plastic). The curd draining cloths are made of natural fabric. Maturing boards are in wood, as is the press.
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 Testun 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 Testun 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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Errors and omissions
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