Batsos cheese

From Cookipedia

Batsos cheese

Description: A ΠΟΠ (POP) Greek semi-hard to hard cheese which is produced traditionally from ewes' milk or goats' milk or from a mixture of the two and ripened and stored in brine.

Geographical area: Thessaly, Western and Central Macedonia.

Evidence: This well-esteemed cheese had been produced for many decades. It is produced using traditional technology and ripened in installations within the defined geographical area.

Method of production: The milk is coagulated at 28-32 degrees over about 50 minutes. The curd is broken up left to settle in the vat for 30 minutes , stirred and reheated to 45 degrees. It is then taken out and placed in cheesecloths for draining. The following day it is cut into slabs and surface salted. After 5 days it is placed in metal containers containing brine of 10-12% salt and left to ripen for not less than 3 months.

Link: The cheese is produced using traditional technology from the milk of sheep and goat breeds reared traditionally in the above-stated geographical areas.

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 Batsos 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 Batsos 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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