Pecorino di Bagnolo cheese
Milk: Ewe, mixed
Definition: Semi-soft cheese.
Characteristics: Round form with a diameter of 14-16 cm, height of 10 cm and average weight of 2 kg. The rind is smooth and straw-yellow in colour, soft in the fresh cheese variety and hard in the mature variety. The cheese is firm and white, with small, sparse fissures.
Production area: Bagnolo and neighbouring areas (Cuneo).
Production technique: The raw milk is heated to around 35 °C, adding kid rennet in paste form; sometimes, liquid calf rennet is used. After coagulation and once the curds have been broken, the liquid is heated to about 48°C, after which the curds are left to stand for 15 minutes. The curds are then placed in moulds, draining off the whey with a “cannuccia" (straw). The curd surfaces are dry-salted.
Maturing: Up to about one year, in maturing rooms (at about 15°C).
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 Pecorino di Bagnolo 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 Bagnolo cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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