Motelì cheese

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Region: Lombardia

Milk: Ewes', cows' or mixed

Raw material: Whole cows' and ewes' milk, pure or mixed, rennet and salt.

Characteristics: Weight: 1-2 kg; form: rounded; cheese: soft, full-fat, almost stringy.

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 Motelì 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 Motelì 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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