Galotiri cheese

Galotyri cheese is a soft ΠΟΠ (POP) table cheese with a creamy texture produced traditionally from sheep's milk or goats' milk or from a mixture of the two.

• Geographical area

Galotyri cheese

• Description

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.

• History

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.

• Production

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
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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