• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Origin
    • England
    • France
    • Greece
    • Italy
    • Poland
    • Switzerland
  • Making
  • Tasting
  • Pairing
  • Article

Cheese Origin logo

Batzos (GREECE)

Batzos (GREECE) - Cheese Origin
Country of OriginGreece
RegionWestern and Central Macedonia, Thessaly
MilkRaw or pasteurized sheep’s and/or goat’s milk
AOPSince 1988
TasteSalty, sour, piquant, hint of spiciness
Weight2 1/4 lb (1kg)
Goes Well WithPizza, 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.

More Cheeses From Greece:

  • Anevato

Filed Under: Greece

Primary Sidebar

June 2022
MTWTFSS
 12345
6789101112
13141516171819
20212223242526
27282930 
« May    

Copyright © 2022 · Privacy Policy · Terms & Condition · Contact · All Rights Reserved