Cheese on Edaku

Cheese Calories: Comparing Varieties

Edaku — Sat, 13 Jun 2026 09:00:00 +0300

Cheese has one of the widest calorie ranges of any dairy product: the gap between light cottage cheese and aged parmesan can run three to four times over on an equal weight basis. Below is a rough breakdown of the calorie counts for several common cheese varieties per 100 g, useful for comparing them side by side.

Cheese calorie comparison (per 100 g)

Cheese	Calories	Protein
Cottage cheese (5% fat)	120-145 kcal	16-18 g
Mozzarella	250-280 kcal	18-22 g
Feta	260-290 kcal	14-17 g
Ricotta	170-200 kcal	11-13 g
Fresh farmer’s cheese	230-250 kcal	18-19 g
Cheddar	390-410 kcal	23-25 g
Gouda	350-380 kcal	24-25 g
Camembert / Brie	300-330 kcal	20-21 g
Parmesan	390-430 kcal	35-38 g
Cream cheese	250-350 kcal	5-8 g

What actually drives the calorie count

The main factor behind a cheese’s calorie count is fat content, which in turn depends on how much moisture is removed from the milk during production. Soft, young cheeses like cottage cheese, mozzarella, or ricotta retain more moisture and come in lower in calories per unit weight. Hard, aged cheeses like parmesan or sharp cheddar lose most of their moisture during aging, leaving behind a concentrated product — higher in fat, protein, and calories all at once.

Adjarian Khachapuri

Edaku — Sun, 29 Mar 2026 09:00:00 +0300

Adjarian khachapuri is the most instantly recognizable of Georgia’s many khachapuri styles, thanks to its shape: an open boat of yeasted dough filled with melted cheese and a raw egg that finishes cooking right in the hot filling at the table. It comes from Adjara, a region on Georgia’s Black Sea coast, and the boat shape is said to be a nod to that coastline.

The dough is a simple yeasted dough, similar to pizza dough but slightly richer thanks to the vegetable oil worked in. Letting it rise fully matters here: a well-proofed dough gives a soft, faintly airy crumb on the inside while the shaped edges of the boat bake up dense and crisp, exactly what you want for dipping into the molten filling.

Hard Cheese: How to Choose Quality

Edaku — Fri, 30 Jan 2026 09:00:00 +0300

Hard cheese is easy to fake with vegetable fats, starch, or a heavy dose of preservatives instead of honest aging. Fortunately, spotting the difference doesn’t take much more than knowing which details on the label and on the wedge itself to check.

Start with the ingredient list

The first thing worth checking is the ingredient list on the package. A genuine hard cheese has a short one: milk, cultures, salt, rennet. If vegetable oils, palm oil, or its derivatives show up on the list, what you’re holding is a cheese product, not cheese — it can look similar on the shelf, but it usually falls short on flavor and texture and melts differently.

Cheese and Grape Canapes

Edaku — Wed, 10 Dec 2025 09:00:00 +0300

Cheese and grape canapes are one of the simplest yet most striking appetizers for a holiday table — no cooking involved, assembled in minutes, and the classic pairing of cheese, sweet grapes, and nuts is a near-universal crowd-pleaser.

The trick to a good canape is contrast: different textures and flavors on a single skewer. A firm aged cheese brings salty depth, a soft cheese adds creaminess, and the juicy grape and crunchy nut round it out with freshness and a touch of sweetness. That’s why it’s worth using two or three different cheeses rather than sticking to just one.

Baked Eggplant with Cheese

Edaku — Mon, 15 Sep 2025 09:00:00 +0300

Baked eggplant with cheese is one of those dishes that looks like it came from a restaurant kitchen but only needs a handful of ingredients. Eggplant soaks up the flavor of tomato, garlic, and herbs beautifully, and a layer of melted cheese on top turns simple vegetable slices into a dish hearty enough to serve guests.

The key to getting good results is prepping the eggplant properly. Salting before baking draws out any bitterness and removes excess moisture, so the slices hold their shape under the weight of the cheese and tomato instead of turning mushy. If the eggplants are young and fresh, you can shorten this step to 10-15 minutes or skip it, but it’s worth doing for larger, older ones.