Kalathaki of Limnos cheese

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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Errors and omissions

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