Batsos cheese
Description: A ΠΟΠ (POP) Greek semi-hard to hard cheese which is produced traditionally from ewes' milk or goats' milk or from a mixture of the two and ripened and stored in brine.
Geographical area: Thessaly, Western and Central Macedonia.
Evidence: This well-esteemed cheese had been produced for many decades. It is produced using traditional technology and ripened in installations within the defined geographical area.
Method of production: The milk is coagulated at 28-32 degrees over about 50 minutes. The curd is broken up left to settle in the vat for 30 minutes , stirred and reheated to 45 degrees. It is then taken out and placed in cheesecloths for draining. The following day it is cut into slabs and surface salted. After 5 days it is placed in metal containers containing brine of 10-12% salt and left to ripen for not less than 3 months.
Link: The cheese is produced using traditional technology from the milk of sheep and goat breeds reared traditionally in the above-stated geographical areas.
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 Batsos 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 Batsos 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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