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|
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Errors and omissions
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