Also known as Pata de Mulo or Queso de Encella, Villalón is produced from pasteurised cows’, ewes’ or mixed milk, traditionally in the Tierra de Campos (Valladolid). However nowadays it is made in various parts of the provinces of León, Zamora and Valladolid.
The cheese, which can be eaten fresh or matured, is tube shaped and has a natural, yellow rind. The interior is lightly pressed and straw coloured. It has a typical ewes’ cheese flavour and has an oily texture. If eaten fresh, the flavour is similar to curdled milk.
The cheese weighs between 1.5 and 2 kg.
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 Villalón 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 Villalón 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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