Caciotto di Cirella di Platì cheese

Caciotto di Cirella di Platì is made with whole, unpasteurised cows. milk. The rind is thin, shiny, pale yellow. Sweet and buttery after a medium maturation period, it becomes spicy if left for longer. It can be matured from 2-3 days to a few months in a cool and ventilated properly. Produced usually from November to July in the lower side of the Ionian Reggio Aspromonte, and particularly in Cirella di Platì, Ciminà and Antonimina in the Italian province of Reggio Calabria.

Caciotto di Cirella di Platì cheese

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 Caciotto di Cirella di Platì 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 Caciotto di Cirella di Platì 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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