- Geographical area
The Cyclades islands. The cheese is made from the milk of sheep, goat and cow breeds reared within the defined geographical area. The animals are fully adapted to the local environment and their diet is based on the flora of the area.
This cheese has been produced since at least the last century and is known for its "woody and peppery" taste. It is made and ripened in installations within the defined geographical area and is particularly esteemed by consumers for its piquancy and rich aroma.
The milk is coagulated at 28-30C with addition of enough rennet to bring curdling to completion in about 2 hours. The cheese curd is left to stand in the vat for 20-24 hours and is then broken up and put into cloth sacks for draining. The drained cheese mass is mixed with salt in the proportion of 4-5% of the net weight. It is then put into a wide aperture container and placed in a cool place with a high relative humidity to promote the growth of an abundant surface mould. Afterwards it is worked around to facilitate even distribution of the moulds a process which is repeated 3-4 times during the ripening period of 30-40 days.
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 Kopanisti 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 Kopanisti cheese.
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|Cheese type||Calories per 100g|
|Queso blanco cheese||310|
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