Galotyri



The name of this cheese is derived from the words galo (milk) and tyri (cheese). This 'milky' cheese is curd cheese made from milk and yogurt.

It is produced in Epirus and Thessaly in central Greece and is made from sheep's or goat's milk or a mixture of the two, but the traditional Galotyri is made using only sheep's milk and some salt. Today, it is produced from the thick fat summer milk of sheep and goats traditionally raised in the region in August.

Galotyri is a soft, crusty, creamy cheese with a pleasant and fresh flavor. Its aroma is slightly sour and blends well with ouzo and raki. It is not as popular as other cheeses produced in Greece and is sometimes used as a substitute for feta cheese in recipes.

It has fewer calories and less salt than plain feta cheese, making it a tasty and much healthier alternative.

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