| Country of Origin | Greece |
| Region | Western and Central Macedonia, Thessaly |
| Milk | Raw or pasteurized sheep’s and/or goat’s milk |
| AOP | Since 1988 |
| Taste | Salty, sour, piquant, hint of spiciness |
| Weight | 2 1/4 lb (1kg) |
| Goes Well With | Pizza, breads, dip in Makalo (a Macedonian dish) |
Batzos is a fresh white cheese which is dry and crumbly, with acidity from the sheep’s or goat’s milk used for its production.
The taste and texture of Batzos make an excellent choice for saganaki (shallow-fried cheese).
The profound saltiness is due to the cheese being submerge in brine for at least 3 months.
Batzos is a historical cheese and was created many centuries ago. Back then, it was a popular travel dish among nomads during transhumance as the cheese firm-texture allowed for easy transportation. It was consumed in its natural state or roasted over a fire.
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