Formaggella di caglio cheese
Region: Lombardia
Milk: Mixed
Definition: Soft, fresh cheese, short or medium-ripened (from 10 days to 4 months).
Raw material: Cow’s milk, with the addition of sheep’s or goat’s milk, whey, rennet and salt.
Characteristics: Cylindrical form with flat faces of 15-20 cm in diameter and straight sides of 5 cm in height. No rind, or very thin, smooth and white in colour. Cheese is white, soft and firm, with irregular fissures, both in size and distribution. Weight varies from 0.5 to 1 kg.
Production area: The mountain pastures in the province of Como.
Production technique: The raw milk is left at room temperature, adding acid whey and rennet. Coagulation takes 5-20 hours. The curds are then extracted and placed into moulds. They are dry-salted or steeped in brine. Ripening takes 10 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 Formaggella di caglio 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 Formaggella di caglio 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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