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Rich in protein and calcium; salt content can vary by local production method.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Local Cow's Milk Cheese (30 g) has 92 calories. That works out to 305 calories per 100 g. It contains 0.8 g of carbs, 6.5 g of protein, 6.9 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.
Selected: 1 piece (medium) · 30 g
92
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
6.5g
· 13% DV
Fat
6.9g
· 9% 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 4% · Protein 28% · Fat 68%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 92 kcal | |
| Total fat | 6.9 g | 9% |
| Saturated fat | 4.5 g | 23% |
| Trans fat | 0.21 g | |
| Sodium | 270 mg | 12% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.5 g | 13% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 30 g | 92 kcal |
| 1 piece (small) | 20 g | 61 kcal |
| 1 slice (thin) | 20 g | 61 kcal |
| 1 ounce (medium) | 28.4 g | 86 kcal |
| 1 slice (thick) | 35 g | 107 kcal |
| 1 serving (medium) | 40 g | 122 kcal |
| 1 piece (large) | 50 g | 153 kcal |
| 100 g | 100 g | 305 kcal |
| 1 cup (grated) | 135 g | 412 kcal |
Calculated from 305 calories per 100 g.
Local cow's milk cheese is a broad description for cheese made from cow's milk using methods associated with a particular place or producer. It does not identify one standardized style, so texture, flavor, saltiness, and aging can vary.
No, local cow's milk cheese is not necessarily feta. Feta is a distinct brined cheese traditionally associated with sheep's milk or a sheep-and-goat milk blend, while a local cow's milk cheese can be made in many different styles.
Local cow's milk cheese is made by coagulating cow's milk and separating the curds from the whey. Producers may then drain, press, salt, brine, or age it; the exact steps depend on the regional style and the maker.
Store local cow's milk cheese in the refrigerator in a clean, covered container. Keep a brined style in its brine, while a drier cheese should be wrapped to limit air exposure; follow any storage directions on its packaging.
Yes, you can freeze local cow's milk cheese, but thawing may make it crumbly or watery. It is usually better to use thawed cheese in cooked dishes such as omelets, pies, or casseroles than to serve it on a cheese board.
Local cow's milk cheese may melt, but the result depends on its moisture and how long it has aged. A softer style is more likely to melt smoothly, while a dry, aged cheese may soften without becoming stretchy.
Sometimes, but local cow's milk cheese is not one fixed style, so it may not behave like cheddar. A firm, mildly flavored variety can work in sandwiches or baked dishes; a salty or crumbly one may change the texture and seasoning.
Discard local cow's milk cheese if it develops an unusual sour or rancid smell, a slimy surface, or unexpected mold. Some cheeses are intentionally aged or mold-ripened, so compare any change with the cheese's normal appearance and its storage instructions.
Yes, local cow's milk cheese can contain lactose, although the amount varies with the recipe and aging. People with lactose intolerance may tolerate some aged cheeses better than fresh ones, but the response differs from person to person.
Yes, local cow's milk cheese is generally suitable during pregnancy if it is made with pasteurized milk and has been stored safely. Avoid it when the milk is unpasteurized or its handling and storage are uncertain.
Vitamins
B12
0.36µg · 15% DV
B2
0.1mg · 8% DV
Vitamin A
54µg · 6% DV
B5
0.14mg · 3% DV
Minerals
Calcium
195mg · 20% DV
Phosphorus
135mg · 19% DV
Sodium
270mg · 12% DV
Zinc
0.96mg · 9% DV
Potassium ⭐
30mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 92 calories in 1 piece (medium) (30 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.
Local Cow's Milk Cheese refers to regional cheeses made from cow’s milk, with methods and characteristics that vary from place to place. In Turkey, local versions may differ in how the milk is handled and how long the cheese is matured, so there is no single texture or flavour profile.
It may be soft or firm, mild or distinctly salty, and is often served at breakfast with bread, olives and fresh vegetables. It also works well crumbled into salads or tucked into a sandwich. This is a protein-rich cheese with very little carbohydrate; its saltiness can vary with local production. Pair it with tomatoes, herbs or fruit for a balanced plate, or use a modest amount when serving a saltier variety.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
4.5g
MONOUNSATURATED
1.95g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 1.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.