Galotyri Γαλοτύρι
A thick, spoonable curd cheese from the northern mountains combining the tang of yogurt with cheese richness.
- Type
- cheese
- Designation
- PDO
- Made from
- sheep and goat milk, soft fresh
- Where
- Epirus, Thessaly
- Season
- all-year
- Price
- €€
Taste and texture
Lactic, intensely sour, and cooling with a rich spreadable creaminess. The texture is thick, spreadable, and slightly granular.
paste
saltysharpcreamyfruitybittersweetintense
How to buy
Buy fresh in sealed tubs from chilled displays, avoiding containers with pooled liquid or yeast notes.
Look for the PDO logo alongside the title Galotyri, ensuring no artificial thickeners are included in the ingredients.
The rules in short
One of the oldest Greek cheeses, produced in Epirus and Thessaly by naturally acidifying sheep and goat milk in skins or containers. Salted and ripened into a soft curd.
Serving ideas
- Spread thickly onto warm sourdough toast with extra virgin olive oil
- Served as a dip beside grilled lamb or spicy sausages
- Spoonfuls swirled into hot vegetable bean soups
Substitutes
Labneh, Crumbled soft feta with Greek yogurt.
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.