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.
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|
|Queso blanco cheese||310|
Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user you'll find this feature useful.
Errors and omissions
If you are a cheese producer and your cheese does not appear to be listed on Cookipedia or the information on your cheese is incorrect or out of date, please use the Contact the Editor page to send us a message and we will update the information on your cheese.
#batsoscheese #cheese #brine #ewesmilkcheeses #dairyproducts #curd #greekcheeses #cheeses #ewesmilk #goatsmilkcheeses #mixedmilkcheeses