Formaggio in crema cheese
Region: Piemonte
Milk: Goat
Raw material: Whole goats' milk from the Saanen breed, rennet, salt.
Characteristics: Creamy cheese.
Production area: Pinerolo.
Breeds: Saanen breed.
Production technique: For every milk yield, curds are produced by natural acidic coagulation, a slow process which takes about two days with the aid of only a small quantity of kid rennet. The curds are gently drained on fine cloths with the addition of 1% of salt.
Ageing: Not necessary but the cheese can be eaten up to 2-3 weeks after production. The more mature the product, the more it loses its acidity.
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 Formaggio in crema 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 Formaggio in crema 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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