Vastedda Palermitana cheese
Vastedda Palermitana is a fresh, stringy cows' milk cheese produced in the Sicilian province of Palermo and some municipalities in the province of Trapani, using traditional techniques. The milk is coagulated in a wooden 'tina' at 35°C with lamb rennet paste. The curd is then cooked for about 4 hours, and afterwards is placed on a grate of rods called a "Cannara" to be pressed; the paste obtained is hung from a stick of wood to facilitate draining. The day after it is cut, it is spun with the aid of a wooden stick. The cheese is moulded by hand to form an ovoid shape and it is then allowed to dry on a wooden board. The next day it is salted in brine for approximately 2 to 4 hours. It is left to dry and after 48 hours it is ready for consumption. It is ivory in colour, weighs about 1kg and has a tart and fresh flavour.
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 Vastedda Palermitana 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 Vastedda Palermitana 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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