Pecorino di Bagnolo cheese

Pecorino di Bagnolo cheese

Region: Piemonte

Milk: Ewe, mixed

Definition: Semi-soft cheese.

Raw material: Ewes’ milk from the breed "delle Langhe" (with the occasional addition of cows' milk), rennet, salt.

Characteristics: Round form with a diameter of 14-16 cm, height of 10 cm and average weight of 2 kg. The rind is smooth and straw-yellow in colour, soft in the fresh cheese variety and hard in the mature variety. The cheese is firm and white, with small, sparse fissures.

Production area: Bagnolo and neighbouring areas (Cuneo).

Production technique: The raw milk is heated to around 35 °C, adding kid rennet in paste form; sometimes, liquid calf rennet is used. After coagulation and once the curds have been broken, the liquid is heated to about 48°C, after which the curds are left to stand for 15 minutes. The curds are then placed in moulds, draining off the whey with a “cannuccia" (straw). The curd surfaces are dry-salted.

Maturing: Up to about one year, in maturing rooms (at about 15°C).

Reference: Alpinet Gheep

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 Pecorino di Bagnolo 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 Pecorino di Bagnolo 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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