🧀 Galotyri

Galotyri is a soft Greek table cheese with a creamy texture, traditionally made from sheep's or goat's milk or a mix of the two. It is regarded as one of the oldest traditional cheeses in Greece. Its home is Epirus and Thessaly, and the name has been protected in the EU as a PDO since 1996. ¹³

How it is made. The milk is brought to the boil and left in vessels at room temperature for 24 hours. Then 3–4% salt goes in, and it stays somewhere warm for another 2–3 days with an occasional stir, which makes the acidity rise faster. Rennet may be added, or left out altogether. The vessels are then moved to a room kept at 8 °C. ³

Why the cold matters. If the milk has not been treated, the cheese must stay in that room for at least 2 months. This is the only maturing period the summary specification gives. ³

How it differs from its neighbours. Galotyri is just as thick as Xygalo and Katiki, with about 75% moisture. What sets it apart is the salt. Most similar cheeses have it worked into the drained curd, whereas here it goes into the milk about a day after souring begins. ⁴

Where the flavour comes from. The milk comes from the sheep and goat breeds traditionally raised in these parts. They are well adapted to local conditions and feed on local plants. The cheese must also mature within the defined area. ³

Why it matters to you. On the pack, look for the words Galotyri PDO, the control mark GA, a serial number and the production date. The name cannot be used for cheese from another region, even if it is made in a similar way. If you avoid rennet, check the ingredients, since the recipe allows both versions. It is served as a table cheese. ³