Definition: Fresh, soft cheese.
Characteristics: Cylindrical form with flat faces of 15-25 cm in diameter, slightly convex sides varying in height between 2 and 4 cm. The cheese is soft, compact and rubbery, varying in colour from white to straw-yellow, with fissures that are irregular in size and distribution. In the very mature variety the cheese becomes creamier. Sometimes the cheese has no rind; if there is one, it is coarse and brown in colour. Average weight is 0.3-1 kg.
Production area: Alta Valle Tanaro (Cuneo).
Production technique: The raw milk is heated to around 38°C, adding liquid rennet. After coagulation, the curds are broken, extracted and left to stand at about 25°C for several hours. They are salted in brine. The cheese is ripened for 10-20 days, at a temperature of 5°C. Yield 15%.
Maturing: 10-20 days; optional.
Market place and sale: At one time, it was sold in the whole of Cuneo, but today it can be found in the areas of Pamparato and Garessio, in very limited quantities.
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 Valcasotto 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 Valcasotto 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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