Sfela cheese
Description: A ΠΟΠ (POP) semi-hard Greek cheese which is matured and stored in brine. The cheese is produced traditionally from sheep's milk or goat's milk or from a mixture of the two.
Geographical area: The Messinia and Lakonia prefectures in the southern Péloponnèse.
Evidence: The cheese has been known for more than a century. It is made using traditional technology and ripened in installation within the defined geographical area.
Method of production: The milk is coagulated at 30-32C. The cheese curd is divided into pieces and reheated to 38-40C. It is then placed in cheesecloths for draining. It is lightly pressed and cut into strips or lumps (slabs) which are then salted on the surface.
The cheese is placed in vessels of brine for 1 month at room temperature and then at a temperature of 4-6C for not less than 3 months to bring ripening to completion.
Link: The cheese is produced using traditional technology from the milk of goat and sheep breeds reared traditionally in the above-stated geographical 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 Sfela 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 Sfela 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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Errors and omissions
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