Batzos Μπατζός
A historic, lean, and sharply salted northern Greek cheese engineered specifically for frying and roasting.
- Type
- cheese
- Designation
- PDO
- Made from
- cow milk with sheep and goat
- Where
- Thessaly, Macedonia, Epirus
- Season
- all-year
- Price
- €€
Taste and texture
Piercingly salty, tangy, and lean with an open, bubbly texture. It softens significantly when cooked, developing a pleasant crust.
semi-soft
saltysharpcreamyfruitybittersweetintense
How to buy
Source from northern Greek delicatessens, checking for a firm piece stored inside brine containers.
Look for the Batzos PDO designation and regional origin stamps on the packaging.
The rules in short
A traditional low-fat semi-hard curd made in Macedonia, Thessaly, and Epirus, primarily from skimmed sheep or goat milk. Kept immersed in brine.
Serving ideas
- Pan-fried with a splash of water and lemon to temper saltiness
- Crumbled into robust mountain vegetable stews
- Served warm from the skillet with crusty bread
Substitutes
Halloumi, Kefalotyri.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.