Acehuche cheese: Difference between revisions

Latest revision as of 15:26, 30 January 2014

Origin

Produced in Vega de Coria (Cáceres) in the region of Extremadura

Cheese group

Soft but firm and lightly pressed, with a natural rind

Milk type

Unpasteurised goats' milk,

Aroma and taste

It has a somewhat fetid and persistent aroma. Pungent, buttery taste, which varies according to the rennet used. Natural rennet makes it more spicy, whereas industrial rennet gives it an acidic flavour

Strength and texture

Smooth, buttery texture

Shape, weight and size

Discoid in shape and weighs just under a kilo

Description

Rough, orange-brown rind and pale yellow interior

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 Acehuche 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 Acehuche 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

If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.

#acehuchecheese #cheeses #spanishcheeses #goatsmilkcheeses #extremaduracheeses #unpasteurised #dairyproducts #goats #orange

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+|description= Produced in Vega de Coria (Caceres) in the region of Extremadura Soft but firm and lightly pressed, with a natural rind Unpasteurised
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 [[Image:Acehuche cheese.jpg|thumb|300px|right|Acehúche cheese]]
 ====Origin====
@@ Line 9: / Line 20: @@
 ====Aroma and taste====
-* It has a somewhat fetid and persisent aroma. Pungent, buttery taste, which varies according to the [[Rennet|rennet]] used.  Natural rennet makes it more spicy, whereas industrial rennet gives it an acidic flavour
+* It has a somewhat fetid and persistent aroma. Pungent, buttery taste, which varies according to the [[Rennet|rennet]] used.  Natural rennet makes it more spicy, whereas industrial rennet gives it an acidic flavour
 ====Strength and texture====
@@ Line 26: / Line 37: @@
 [[Category:Extremadura cheeses]]
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