Formaggio di Menconico cheese
Production area: Val Staffora (Pavia), on the border of Piedmont, Liguria and Emilia Romagna.
Breeding method: Mountain grazing.
Production technique: The milk is heated to 37-38°C, rennet is added and after about 40 minutes the curds form, which are then cut and allowed to stand. After a few minutes, the liquid is reheated to 48-49°C and, in the meantime, the curds are broken into pieces the size of rice grains. They are left to settle on the bottom of the vat and then extracted by hand with a linen cloth and placed in moulds. They are dry-salted 12 hours later for 24 hours, during which the cheese is turned once. It ripens in 15 days.
Maturing: 20-40 days.
Reference: Alpinet Gheep
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 Formaggio di Menconico 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 Formaggio di Menconico 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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