Caciofiore aquilano cheese

Caciofiore aquilano cheese

Origin

• Caciofiore aquilano is a cheese from the Aquila province of Abruzzo. Production was abandoned for about 60 years before a tenacious Castel del Monte cheesemaker revived the tradition.

Cheese group

• Soft

Milk type

• Unpasteurised ewes' milk, using vegetarian rennet

Strength and texture

• Soft, creamy, cream white in colour with no holes. Medium strength.

Shape, weight and size

• 13-15 cm in diameter and a height of 7-8 cm. Weighs 500 g - 1 kg.

Description

The milk is filtered and brought to a temperature of 36-37°C. A whey or milk starter culture may be added. After curdling with the cardoon rennet, the curd is left to stand for 30-40 minutes. It is then cut up twice, roughly the first time, then into smaller sweetcorn-sized lumps. The curd is then removed by hand and transferred into the baskets that give it its characteristic shape. The Caciofiore then drains on an inclined board for two days, during which time it is turned over at least four times.

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 Caciofiore aquilano 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 Caciofiore aquilano 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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