Cingherlino (Zincarlin) cheese

Cingherlino (Zincarlin) cheese

Region: Lombardia

Milk: Mixed

Raw material: Cows' and goats' milk, rennet, salt.

Characteristics: Weight: 0.1 kg; form: cylindrical; rind: none; cheese: soft, not very firm, off-white colour.

Production area: Varesotto and Monte Generoso area (Varese).

Production technique: The raw milk is heated to 30-32 °C and liquid calf rennet is added. Upon coagulation, the curds are broken by making a cut in the form of a cross, then left to stand for 10 minutes. The curds are then extracted and placed in small cylindrical, perforated containers, which are topped up frequently during the following 24 hours. The cheese is then removed from the containers and placed on mats made of straw or wicker. They are dry-salted. Ripening takes about 10 days, during which the cheese is turned continuously.

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 Cingherlino (Zincarlin) 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 Cingherlino (Zincarlin) 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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