Queso de Peñamellera cheese
Peñamellera Is produced in the Asturian area of the same name, mainly using cows’ milk, but occasionally goats’ or ewes’ milk is added to strengthen the flavour. The milk is heated to about 30 degrees, rennet is added and the cheese is cut and strained. It is then poured into moulds and salted.
The cheese is left to dry on hazel twigs, which gives the rind a characteristic rough texture. It takes 10-15 days to mature and at this stage, the rind has become yellowish-white in colour. The interior had a yellowish colour and is compact, with small holes. The taste is rather strong, slightly acid, with a slightly bitter aftertaste.
The cheeses are small, being about 10 cm in diameter and about 4 cm high.
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 Queso de Peñamellera 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 Queso de Peñamellera 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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