| Country of Origin | Greece |
| Region | Epirus, Thessaly |
| AOP | Since 1996 |
| Classification | Fresh, creamy, soft, curd, rindless |
| Age | Varies between few days to few months |
| Milk | 100% Goat, 100% sheep, or goat and sheep |
| Production (Month) | Mainly in August (due to the fatty summer milk) |
| Fat content | 10% to 14% |
| Weight | Various |
| Shape | Small pots |
| Aroma | Milky, hint of sourness |
| Taste | Refreshing, slightly sour, brackish taste, hint of herb |
| Food Pairing | Spread on a slice of bread or cracker with herbs and/or spice |
| Beverage Pairing | Raki, Ouzo |
| Good alternative | Cottage cheese, Feta |
| Color | Creamy white |
First produced by the Sarakatsani tribe which has a strong tradition in making cheeses in Northern and Central Greece.
Today, Galotiri (also known as Galotyri) is one of the oldest Greek cheeses – dating as far back to antiquity – that has given the PDO (APO) status since 1996.
Earlier in the days, this cheese was made solely with ewe’s milk and was only consumed within households in the locality rather than on a commercial scale.
Fun fact: Galotiri is hardly known outside of Greece as it doesn’t travel very far out.
The Steps of Galotiri (aka Galotyri) Production
- Boil the milk
- Left to rest at room temperature for at least an entire day
- Add salt to the milk and let it rest for another 48 to 72 hours
- Within the 48 to 72 hours time window, stirring may occur to promote acidity
- Place the milk into several containers with/without rennet to the mix
- Keep in a cave or room at about 80 degrees Celsius for at least two months
Note: If mould grows, it is scraped off to allow the whey to escape and the cheese to breathe.
The key production month is August whereby farmers and cheesemakers can leverage the fatty summer milk to produce phenomenally soft and delicious Galotiri.
Galotyri Tasting Notes
Its interior is white and creamy and has a markedly acidic flavor along with mild sourness and brackish taste, which is much appreciated by the Greeks.
Nevertheless, this cheese has an incredibly refreshing herby taste despite its sourness.
How to Enjoy Galotyri (PAIRING)
Galotiri is an excellent table cheese and is a great alternative to cottage cheese or Feta. This cheese is perfect for light snacks, picnics, late-nights due to its low fat and calories content.
This cheese is use in many traditional dishes but also goes well spreading on crackers and/or toast.
For beverage lovers, Galotyri is a must-pair with local favorite, Raki. Alternatively, you can also pair it with Ouzo.
Our favorite crackers to go with Galotiri:
- WASA THINS FLATBREAD: Crispy, airy and full of flavor, savor WASA THINS flatbread as a great alternative to bread and crackers
- ROSEMARY AND SEA SALT FLATBREAD: Thin cracker with a light and delicate crunch made with blends of rich savory flavors and whole grain whole wheat
- ONLY 60 CALORIES PER SERVING: WASA THINS Rosemary and Sea Salt flatbread contains 0g of trans fat and 9g of whole grain per serving; Each serving provides 25% of the USDA's daily recommended amount of whole grain
- NON-GMO PROJECT VERIFIED CRACKERS: These flatbreads are made with Non-GMO ingredients and are a great alternative to crackers; Product of Sweden
- ROSEMARY CRACKERS: Layer your favorite toppings on WASA flatbread for smart and satisfying snacks! Replace bread with crispbreads for a creative and wholesome breakfast or open faced sandwich at lunch
Buy Galotyri Online:
- Vicsmeat.com.au – AUD $10.50 for 180 g
- Harperandblohm.com – Sold Out
More Cheeses From Greece:
Last update on 2023-06-05 / Affiliate links / Images from Amazon Product Advertising API