Pecorino di Farindola cheese

Pecorino di Farindola cheese

Origin

• Pecorino di Farindola is an Italian cheese produced in some mountain communities and Cermignano Vestina on the border between the provinces of Pescara and Teramo, in the eastern side of Gran Sasso.

Cheese group

• Semi-hard, natural rind, cooked, shredded.

Milk type

• Unpasteurised ewes' milk, using pig rennet.

Aroma and taste

• Strong aroma of herbs and the flavour is strong, balanced and complex with a slighlty spicy finish.

Strength and texture

• Medium strength. Matured for 3-12 months. Firm texture with some sporadic holes and hard rind showing marks of the basket in which is moulded.

Description

Yellow to reddish-brown rind. Straw yellow interior.

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 di Farindola 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 di Farindola 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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