Kalathaki of Limnos cheese
- Description
Kalathaki of Limnos is a ΠΟΠ (POP) soft cheese produced traditionally from sheeps’ milk or from a mixture of sheeps’ milk and goats’ milk and ripened and stored in brine.
- Geographical area
The island of Lymnos. The cheese is produced using traditional technology exclusively from the milk of sheep and goats of the defined geographical area. The sheep and goats are reared traditionally and are fully-adapted to the environment. Their diet is based on the flora of the area.
- History
This famous Greek brine cheese has been produced and matured using traditional technology in installations within the defined geographical area for many decades.
- Production
The milk is coagulated at 33-34C and the curd broken up after 45-60 minutes. This is followed by draining and biological souring in special moulds (wicker) which give the cheese its characteristic sculptured shape. After removal from the moulds the cheeses are given a surface salting before being placed in tins containing a 6-8% sodium chloride brine solution. The cheeses are ripened at a temperature of 14-18C for 3 weeks and then at a temperature of 60C until 2 months of ripening is completed.
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 Kalathaki of Limnos 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 Kalathaki of Limnos cheese.
The calorie lists are sortable by clicking the up and down arrows in the heading columns
| Cheese type | Calories per 100g |
|---|---|
| American cheese | 371 |
| Blue cheese | 353 |
| Camembert cheese | 299 |
| Cheddar cheese | 402 |
| Cottage cheese | 98 |
| Edam cheese | 357 |
| Farmer's cheese | 98 |
| Feta cheese | 264 |
| Fontina cheese | 389 |
| Goat cheese | 364 |
| Gouda cheese | 356 |
| Gruyere cheese | 413 |
| Mozzarella cheese | 280 |
| Parmesan cheese | 431 |
| Pimento cheese | 375 |
| Provolone cheese | 352 |
| Queso blanco cheese | 310 |
| Ricotta cheese | 174 |
| Roquefort cheese | 369 |
| Swiss cheese | 380 |
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