Camerano cheese
Origin
Camerano is a goats’ milk cheese, produced in the Sierra de los Cameros in the region of La Rioja. It can be made fresh, soft, semi-matured or matured and with either pasteurised or unpasteurised milk. The cheese is distinguished by its markings caused by the twisted wicker of the moulds which are known as ‘’cillas’’. The cheeses are generally mild tasting and acidic.
The fresh version of the cheese is not matured and weighs between 200g and 800g. It is brilliant white in colour, has a smooth texture and is moist and soft. It has virtually no rind.
The soft variety is matured for at least 15 days and weighs between 200g and 1.2kg. It has a clearly defined rind and the interior varies from white to ivory in colour. It has a soft to semi- hard texture.
The semi-matured cheese ripens for 30 days and weighs between 200g and 1.2kg. The rind is clearly defined and develops a greenish brown mould. Its texture is semi-hard to hard and with few or no holes. The colour of the interior varies from white to ivory.
The matured cheese cures for at least 75 days and weighs between 200g and 1.2kg. It too, has a clearly defined rind with greenish brown moulds. It has a firm, hard texture with little or no holes.
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 Camerano 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 Camerano 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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