- Geographical area
Epirus and Thessaly. The milk comes from sheep and goat breeds reared traditionally in the aforementioned geographical areas. The animals are fully-adapted and their diet is based on the flora of the areas.
This cheese is considered to be one of the oldest of the Greek traditional cheeses. It is produced using traditional technology and ripened in installations within the defined geographical area.
The milk is heated to boiling point and left in containers at room temperature for 24 hours. 3-4% salt is then added and the mixture is left for another 2-3 days at room temperature with occasional stirring to promote acidity. With or without the addition of rennet, the mixture is put into containers which are then placed in a room kept at 80C for - when untreated milk has been used - not less than 2 months.
Reference: The European Commission
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 Galotiri 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 Galotiri 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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