Description
The Galotyri PDO is a spreadable table cheese, produced with non-pasteurised sheep's or goat's milk, or with a mixture of ovine and caprine milk.
Production Area
The production area of the Galotyri PDO is within the regions of Thessaly and Epirus.
Production Method
The fresh milk is brought to a boil and, subsequently, poured into containers in which it is left to rest for approximately 24 hours at room temperature. After the addition of 3-4% of salt, the compound obtained is once more left at room temperature for two days, submitted to constant mixing, which is necessary to determine the required acidity. The cheese obtained, with or without added rennet, is then poured in special containers, such as, for example, leather bags or wooden barrels, and consequently transferred to an environment with a maximum temperature of 8°C, where it rests for at least two months.
Appearance and Flavour
The Galotyri PDO is a soft cheese, has a white paste and is further characterised by small hard pieces in a creamy mass. It has a sour and fairly salty flavour.
History
The Galotyri PDO is one of the oldest and most appreciated Greek products, and is still one of the cheeses with the highest consumption. It is obtained following the traditional methodologies transmitted from generation to generation and is left to mature in the production area itself.
Gastronomy
The Galotyri PDO can be kept at room temperature for approximately 10 days, yet it is advisable to keep it in the refrigerator, placed in the less cold area. It can be eaten on its own or with bread, and can also be used as ingredient in the preparation of salads, omelettes or for some sauces. It is a key ingredient for various typical Greek dishes and is perfect with all wines.
Marketing
The product is sold as Galotyri PDO. It is marketed in ceramic tubs to allow for longer preservation and to keep its freshness; in 2 kg plastic tubs or in 500 gr glass jars.
Distinctive Features
The milk from goat and sheep races bred exclusively in the limited production area, as well as their nutrition based solely on its typical flora, lend the Galotyri PDO its distinguishing organoleptic characteristics.
