About the Greek Cheese Batzos
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Batzos Greek cheese is produced using sheep’s milk, goat’s milk, or a combination of both. This semi-hard to hard cheese is white to yellow in color and has a taste that varies from salty, piquant, sour, and spicy. Batzos cheese is square in shape and rindless with small holes scattered around it. Batzos has a comparatively low fat-content of about 20%. It is a porous cheese that is a slightly spongy.
Since 1996, Batzos cheese has had PDO (Protected Designation of Origin) status and since 1988, it has been safeguarded by law. Batzos cheese is produced in Thessaly and Western and Central Macedonia. Batzos is Greece’s oldest hard cheese. It was made centuries ago by nomadic shepherds in the mountains of northwestern Greece. In fact, the name batzos comes from the Vlach word for mountain huts, where the cheese used to be made.
The taste and texture of batzos cheese make it ideal for saganaki (shallow-fried cheese). In Macedonia, it might be dipped in makalo, a local gravy made of drippings or fat, flour, water or stock, and tomato purée or spices. Batzos Greek cheese is also a perfect table cheese and can be used when making pizza or other bakes dishes.
Type of Greek Cheese
Batzos is a semi-hard to hard rindless Greek cheese that is made from sheep’s milk, goat’s milk, or a combination of both. The color of batzos cheese ranges from white to yellow. The cheese is a square shape with holes.
Where Batzos Greek Cheeses are Produced
Batzos Greek cheese is produced in Thessaly and Western and Central Macedonia. Batzos has Protected Designation of Origin status and is safeguarded by law.
Batzos Greek Cheese Flavor Description
The taste of batzos Greek cheese can vary from salty, piquant, sour, or spicy.
Facts About Batzos Greek Cheese
- Batzos Greek cheese is produced in Thessaly and Western and Central Macedonia
- Batzos is a rindless semi-hard to hard Greek cheese
- Batzos is Greece’s oldest hard cheese
- The name “batzos” comes from the Vlach word for mountain huts where the nomadic shepherds would make the cheese
- The taste of batzos can vary greatly, but it is an ideal cheese for making saganaki (shallow-fried cheese)
- Since 1996, batzos Greek cheese has Protected Designation of Origin status
Produced in Thessaly and Central and Western Macedonia, batzos Greek cheese is the oldest hard cheese in the country.
Categorized in: Greek Cheese List
This post was written by Greek Boston
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