Galotyri is a name-protected cheese that can only be made under strict regulations in its home country of Greece. This recipe has roots in the long tradition of cheese making in Northern and Central Greece.
Galotyri 'milk cheese' was once a seasonal treat, produced in the summer by shepherds that roamed the hillside pastures of the Epirus and Thessaly regions of ancient Greece. At that time of year, the late-lactation milk they collected from free-ranging flocks of sheep and goats was exceptionally rich in protein and fat. After natural acidification and salting, the curds were slowly drained in a cloth and cooled in a running stream in clay pots. The result, after several months of ripening, was a unique soft creamy curd cheese, with savory flavors and the refreshing and nutritional properties of yogurt.
Soft and spreadable, this pure white cheese has a high moisture, smooth texture like yogurt or sour cream. It's refreshingly tart with a delicious milky finish. Perfect as a simple snack, topping, dip, or as a versatile ingredient in the kitchen. It's delicious on rich roasted meat dishes. No surprise really, as this is how it was originally served by the shepherds who created it.
Ingredients:pasteurized sheep and goat's milk, sea salt, cultures.