Bûchette de Manon cheese
Bûchette de Manon is a soft, unpasteurised milk cheese using milk from Rove and Alpine Chamois goats. Rennet is added 12 hours after milking and coagulation takes 3 hours. The curds are ladled into log shaped moulds and left to drain at 20°C for 12 hours. During this time, the cheese is turned twice and then released from the mould and dry salted.
It is initially matured for 4 days in herbes de provence or winter savory. It is then left in a cool cellar for 2 weeks to 1 month at a temperature of 12°C with 90% relative humidity.
The rind is slightly blue-veined along the veins of the leaves of the herbs. The cheese is very white, with a fine texture. It has a goaty, herby aroma and a flavour of herbs, goat and mushrooms. It is produced from spring to autumn.
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 Bûchette de Manon 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 Bûchette de Manon 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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