Villalón cheese

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Villalón cheese. Picture by courtesy of The Spanish Institute for Foreign Trade (ICEX)

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Also known as Pata de Mulo or Queso de Encella, Villalón is produced from pasteurised cows’, ewes’ or mixed milk, traditionally in the Tierra de Campos (Valladolid). However nowadays it is made in various parts of the provinces of León, Zamora and Valladolid.

The cheese, which can be eaten fresh or matured, is tube shaped and has a natural, yellow rind. The interior is lightly pressed and straw coloured. It has a typical ewes’ cheese flavour and has an oily texture. If eaten fresh, the flavour is similar to curdled milk.

The cheese weighs between 1.5 and 2 kg.

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 Villalón 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 Villalón 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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