Toma della Valle Stura cheese
Characteristics: Uneven cylindrical or flattened shape, with flat faces of 10-15 cm in diameter and slightly convex sides of 5-6 cm in height. Weight of 250-400 g. The rind is thick, a deep yellow colour darkening to brown as it ages. The cheese is compact, soft, pale to golden yellow in colour.
Production area: Valle Stura (Cuneo).
Production technique: The raw milk is heated to around 37°C, adding liquid rennet. Coagulation takes about 2 hours. The curds are broken into pea-sized pieces with an implement known as a "bourcet" and left to stand, after which they are extracted from the whey using a perforated cloth known as “reirola‿. The curd is then blended and shaped into round forms before being placed on an 'iloira' a special rack where the whey is drained off for 24 hours. The cheese is dry-salted on both faces for a total of 24 hours. Sometimes pepper is also added. The cheese ripens in about one month, in a moderately humid environment; it should not be refrigerated.
Ageing: variable and optional.
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 Toma della Valle Stura 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 Toma della Valle Stura 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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