🧀 Batzos
Also known as: Μπάτζος
Batzos is a semi-hard to hard Greek PDO cheese in brine, made from sheep's or goat's milk in Thessaly and Macedonia.
Batzos is a Greek cheese, semi-hard to hard, that matures and is stored in brine. It is traditionally made from sheep's or goat's milk or a mix of the two in Thessaly and in Western and Central Macedonia. It matures for at least three months, and the name has been protected in the EU as a PDO since 1996. 13
How it is made. The milk is coagulated at 28–32 °C for about 50 minutes. The curd is cut and given 30 minutes to settle in the vat, then stirred and heated again to 45 °C. After that it is lifted out and laid in cloth so the whey can drain. 3
Slabs and brine. The next day the mass is cut into slabs and salted on the surface. After 5 days they go into metal containers of brine with 10–12% salt. There the cheese matures for at least three months and then stays in storage. 3
Where it comes from. This respected cheese has been made for many decades using traditional methods, and it must mature within the defined area. The milk comes from the sheep and goat breeds traditionally raised here. The application came from a Larissa-area cheesemakers' union based in the town of Tyrnavos in Thessaly. 3
Why it matters to you. Look for the words Batzos PDO, the control mark BATZ, a serial number and the production date. The name guarantees the area of origin and ageing in brine, so allow for the cheese's saltiness when seasoning a dish. Check the label for ingredients and the type of milk, since the recipe allows three options. 3
Facts
| Raw material | Sheep's or goat's milk, or a mix of the two |
|---|---|
| Country | Greece |
| Region | Thessaly, Western and Central Macedonia |
| Duration | At least 3 months in brine |
| Legal basis | EU PDO since 21.06.1996, PDO-GR-0447 1 |
How it connects to Cheese
🧀 Batzos ← gives ← 🔄 Curdling → gives → 🧀 Cheese
Links
- Made from which milk
- 🥛 Sheep's milk, 🥛 Goat's milk
- How it is made
- 🔄 Curdling, 🔄 Ripening
- What is needed
- 🧂 Salt
- What it contains
- 🧪 Milk fat
- Traditions
- 🧑🤝🧑 Greeks, 🌍 Southern Europe
- Part of
- 🧂 Brined cheeses, 🇬🇷 Greek cheeses, 🏷️ Protected cheese names
Frequently asked questions
What milk is Batzos made from?
Sheep's or goat's milk, or a mix of the two.
Where is Batzos made?
In Thessaly and in Western and Central Macedonia.
How long does it mature?
For at least three months in brine.
How strong is the brine?
10–12% salt.
Is it true that Batzos is always soft because it sits in brine?
No. Despite the brine, it is semi-hard or hard.
What to read next
- 🥛 Sheep's milk — The richest in protein and calcium of the common milks; almost all of it goes into cheese.
- 🧪 Milk fat — ~3.5% in cow's milk.
- 🌍 Southern Europe — The Mediterranean south of Europe — Spain, Italy, Greece, Portugal: sheep's and goat's milk cheeses and most of the world's olive oil.
- 🔄 Curdling — Rennet coagulates casein into a curd (the basis of cheese).
- 🧑🤝🧑 Greeks — The people of Greece, in the south of the Balkans and on Mediterranean islands; olives grown for over 4,000 years, with olive oil, feta and wine.
Similar
🧀 Kalathaki Limnou · 🧀 Sfela · 🧀 Anevato · 🧀 Graviera Kritis · 🧀 Pichtogalo Chanion · 🧀 Formaella Arachovas Parnassou
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.
Sources
- eAmbrosia — Μπάτζος / Batzos (PDO-GR-0447)
- Commission Regulation (EC) No 1107/96
- Batzos PDO: summary of the specification, Ministerial Decision 313057/17.1.94 (EU register)