Val Brandet cheese

From Cookipedia

Val Brandet cheese

Region: Lombardia

Milk: Mixed

Raw material: Cows' milk and ewes' milk, rennet and salt.

Characteristics: Height 8 cm; diameter: 10-15 cm; weight: about 1 kg; form: rounded; rind: reddish; flavour: from mild to strong depending on ageing.

Production area: The area between Edolo and Passo dell'Aprica (Sondrio).

Production technique: Similar technique to Casolèt. The cheese is obtained from raw milk taken from two yields, the first of which is surface skimmed, whereas the second is used whole. The milk is heated to 35-36°C and the rennet is added. Once the milk has coagulated (about 30 minutes) the curds are broken. During this phase, the temperature is raised to 37-38°C, stirring the curds constantly and breaking them up into nut-sized pieces. The curds are left to stand in the whey for about 15 minutes and then extracted and moulded into their characteristic shapes or placed in containers to drain. They are salted with coarse salt or in brine. Ripening takes 20 days.

Ageing: Approximately 30-60 days.

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 Val Brandet 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 Val Brandet 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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