Pecorino di Atri cheese
Contents
Origin
- Pecorino di Atri originates from Atri in the Abruzzo province of Teramo
Cheese group
- Hard
Milk type
Shape, weight and size
- Cylinders weighing between 500g and 3kg
Description
Hard, lined, pale to dark straw-yellow rind. The interior has variously shaped holes and its colour is cream to straw-yellow, but slighly pinkish if the cheese is cinserved in oil. The rennet comes from dried, chopped pig's stomachs, which have been steeped in white wine with chillies, herbs and spices.
The cheese is matured from 40 days to 2 years and can also be aromatised with spices where it is left in the dark for 8 months covered in olive oil. Sometimes it is matured under bran after being washed in olive oil and vinegar every 2 weeks for 2 months.
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 Pecorino di Atri 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 Pecorino di Atri 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producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
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