Pecorino Monte Re cheese
Region: Friuli Venezia Giulia
Milk: Ewe, mixed
Definition: Semi-soft cheese.
Raw material: Ewes' milk with the addition of a small quantity (maximum 1%) of goats' milk, powdered calf rennet, salt.
Characteristics: Rounded form with a diameter of 16-25 cm, height of 8-10 cm and weight that varies between 2 and 6kg. The rind is smooth, a straw-yellow colour, soft in the fresh product and hard in the mature variety. The cheese is compact, in varying tones of yellow, with small, sparse fissures.
Production area: In spring in the area of Ronchi dei Legionari, and the pastures of Carso, (Kars Plateau) and in summer in the “malghe" (mountain huts) of Venzone.
History: The name of the product derives from where it was first made (Monte Re) which today is part of Yugoslavia. This cheese is made according to a traditional technique, passed down through several generations of shepherds, which uses even moderate quantities of milk and easily transportable materials.
Breeding method: Mountain grazing.
Production technique: The raw milk is heated to 35°C, adding powdered calf rennet. Coagulation takes around 15 minutes. The curds are broken with an implement known as a "chitarra" (guitar) into granules between the size of a nutshell and a grain of rice and then cooked at 42-44 °C. They are then left to stand for 10 minutes until they settle and then extracted and poured into “fascere" (moulds). The curds are dry-salted with kitchen salt, on alternate days for about ten days. The cheese ripens in three weeks in a wooden container known as a "barile" (barrel), which has a perforated base to allow the residual whey to drain off. The cheese is washed with a damp cloth.
Maturing: Up to 12 months and beyond. During this period, the cheese is washed with a solution of oil and vinegar.
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 Monte Re 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 Monte Re 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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