Soera (Sola) della Valcasotto cheese
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Region: Piemonte
Milk: Mixed
Synonyms: Sora, soera
Definition: Soft cheese.
Raw material: Ewes' and goats' milk to which small quantities of cows' milk are added, rennet, salt.
Characteristics: Round or square forms, with a diameter of 12-15 cm, sides 3-4 cm in height and a weight of 1-4 kg. The cheese has light fissures, is soft, full-fat, white with a mild flavour; the fresh product has no rind, whilst the matured variety acquires a more solid texture; it has an odour of coagulated milk, with a fragrance of mountain herbs and flowers.
Production area: Made from local milk in the southern part of the province of Cuneo, in Valli Monregalesi, Val Tanaro and neighbouring areas.
History: The origins of this cheese are steeped in alpine tradition, as documented by the historian Tulio Pagliana in his study of the lives of shepherds from Alta Val Tanaro.
The name derives from the distinctive shape of the cheese acquired during ageing which resembles the sole of a shoe.
Production technique: The whole, raw milk is heated to 34-36 °C, adding liquid kid rennet. After 20 minutes, the curds are broken with a “lira". They are left to stand for a short while and then broken again, until they are nut-sized pieces. The curds are collected in cloths which are tied and weighted for about 12 hours. The cloths are then removed and the cheese is dry-salted. It is stored in a chilling room at 10 °C for 15 days and then possibly aged in a maturing room for 3-6 months.
Materials used:
- The vat, implements used to cut and process the curds in the vat, and the moulds are sometimes made of wood. Otherwise, the materials tend to be “washable‿ (stainless steel, soldered copper, plastic)
- Curd draining cloths are made of natural fabric
- Maturing boards are in wood
- Press or bench press is made of wood
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 Soera (Sola) della Valcasotto 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 Soera (Sola) della Valcasotto 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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