Formaella parnassou cheese
Geographical area: The Arachova Parnassou area of the prefecture of Boeotia.
Evidence: The cheese has been produced in the Arachova mountain area for at least a century and is highly-esteemed for its special flavour by the area's inhabitants and the tourists who visit the archaeological site at Delphi and the Parnassos skiing centre. It is produced using traditional technology and ripened in installations within the defined geographical area.
Method of production: The milk is coagulated at about 32 degrees. Coagulation lasts for about 2 hours. The cheese curd is heated to 40 degrees for 10 minutes and then divided into large pieces of a size that will fit special moulds (hoops or wicker containers). The moulds holding the cheese are then immersed in whey which is kept at 60 degrees for one hour. After this they are removed, turned over and immersed in whey again at the warmer temperature of 75-80 degrees for one hour. When they are taken out of the whey the cheeses are salted and left to dry for 24 hours. They are then taken out of the moulds and placed on shelves for 4 days to bring drying to completion.
Link: The milk used for the cheese comes from sheep and goat breeds reared traditionally in the Arachova mountain region. These breeds are fully adapted to the ecological environment and their diet is based on the flora of the area.
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 Formaella parnassou 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 Formaella parnassou 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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