Valcasotto cheese

From Cookipedia

Valcasotto cheese

Region: Piemonte

Milk: Mixed

Definition: Fresh, soft cheese.

Raw material: Whole cows' milk with small quantities of ewes' or goats' milk.

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
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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