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Kolot cheese Calories
Traditional semi-hard cheese from Turkey's Black Sea region, made from cow's milk
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
Quick answer
1 slice (medium) of Kolot cheese (30 g) has 102 calories. That works out to 340 calories per 100 g. It contains 0.7 g of carbs, 6.6 g of protein, 8.1 g of fat and 0 g of fiber. Its 195 mg of Calcium covers 20% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
What is Kolot cheese?
Kolot cheese is a traditional semi-hard cheese made from cow’s milk in Turkey’s Black Sea region. It has a dense, smooth texture and a mild, milky flavour, with a little saltiness; it can be sliced for the table or grated for cooking.
In its home region, it is especially valued in mıhlama (also called kuymak), where it melts into a rich, stretchy mixture served hot with bread. It also works sliced at breakfast, or melted over toast for a simple meal. Kolot cheese is protein-rich, though it also brings substantial fat. If you want to keep a dish lighter, use a modest amount and pair it with fresh vegetables.
Kolot cheese Nutrition Facts
Selected: 100 g
340
KCAL / 100G
Carbs
2.2g
· 1% DV
Protein
22g
· 44% DV
Fat
27g
· 35% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 3% · Protein 26% · Fat 71%
Kolot cheese Vitamins & Minerals
Vitamins
B12
1.5µg · 63% DV
B2
0.35mg · 27% DV
Vitamin A
220µg · 24% DV
B5
0.6mg · 12% DV
Minerals
Calcium
650mg · 65% DV
Phosphorus
420mg · 60% DV
Sodium
850mg · 37% DV
Zinc
3mg · 27% DV
How Nutritious Is Kolot cheese?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Kolot cheese Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Kolot cheese
To burn the 340 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Is Kolot cheese Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Kolot cheese Contain Allergens?
Contains these allergens:
Which Diets Is Kolot cheese Good For?
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Kolot cheese Fat Profile
SATURATED
17.5g
MONOUNSATURATED
7.2g
POLYUNSATURATED
0.7g
Omega 6:3 ratio 2.5:1
Below the ideal 4:1 — a good omega balance.
Compare Kolot cheese
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Frequently Asked Questions About Kolot cheese
What is Kolot cheese?
Kolot cheese is a traditional semi-hard cow’s-milk cheese from Turkey’s Black Sea region. It has a mild flavor and melts readily, which is why it is especially associated with kuymak and mıhlama.
What cheese can I use instead of Kolot cheese in kuymak?
If you cannot find Kolot cheese, try another mild, stretchy cheese made for melting, such as Turkish string cheese. Mozzarella can work in a pinch, but its flavor and texture will not be quite the same.
Why is Kolot cheese used in mıhlama?
Kolot cheese melts into a stretchy, cohesive layer that gives mıhlama its characteristic texture. It is stirred into the cooked cornmeal and butter mixture, rather than eaten as a topping.
How do you melt Kolot cheese without making it oily?
Add Kolot cheese after the cornmeal mixture has cooked, then melt it over low heat while stirring gently. Excessive heat can cause the cheese to separate and release oil instead of turning smooth and stretchy.
What does Kolot cheese taste like?
Kolot cheese tastes mild, milky, and slightly salty, without the sharp tang of an aged cheese. Its flavor is gentle enough for kuymak, while its melting quality makes it useful in hot sandwiches and egg dishes.
Where does Kolot cheese come from?
Kolot cheese comes from Turkey’s Black Sea region, where cow’s-milk cheeses are traditionally used in regional cooking. It is best known outside the region through kuymak and mıhlama, dishes served hot from the pan.
How do you make kuymak with Kolot cheese?
Cook cornmeal in butter, stir in water to make a thick mixture, then add pieces of Kolot cheese. Keep stirring over low heat until the cheese melts and stretches, and serve the kuymak immediately while hot.
Is Kolot cheese the same as mozzarella?
No. Kolot cheese is a traditional Black Sea cheese with its own flavor and texture, while mozzarella is an Italian cheese. Both can melt and stretch, but mozzarella is only a substitute, not another name for Kolot.
How should you store Kolot cheese after opening?
Keep opened Kolot cheese wrapped or in an airtight container in the refrigerator. Wrap the cut surface closely to slow drying, and use a clean knife when slicing so crumbs and food residue do not contaminate the cheese.
Can you freeze Kolot cheese?
Yes, Kolot cheese can be frozen, though thawing may make it more crumbly. Divide it into portions before freezing so you can use only what you need for kuymak or another cooked dish.
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Nutrition data compiled from USDA FoodData Central and scientific sources.