Val Brandet cheese
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|
|Queso blanco cheese||310|
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