Batzos Cheese vs Sainte-Maure de Touraine Cheese
Batzos Cheese is a semihard goat and sheep-milk cheese from Greece, while Sainte-Maure de Touraine Cheese is semi-soft and made from goat milk, originating in France.
What Is Batzos Cheese?
Batzos is a Greek brined cheese made from sheep's milk, goat's milk, or a mixture of the two. It is rindless, semi-hard to hard, full of irregular holes, and salty with a slightly piquant edge. It has held EU PDO status since 1996.
What Is Sainte-Maure de Touraine Cheese?
Sainte-Maure de Touraine is an unpasteurized goat cheese from the Touraine province of France, sold as a small ash-rolled log with a straw running through its centre. The straw carries the AOC seal and a number identifying the producer.
What's the Difference Between Batzos Cheese and Sainte-Maure de Touraine Cheese?
- Origin: Batzos Cheese (Greece), Sainte-Maure de Touraine Cheese (France)
- Milk type: Batzos Cheese (goat's and sheep's milk), Sainte-Maure de Touraine Cheese (goat’s milk)
- Milk treatment: Batzos Cheese (raw or pasteurized), Sainte-Maure de Touraine Cheese (Raw)
- Texture: Batzos Cheese (Semihard), Sainte-Maure de Touraine Cheese (semi-soft)
- Rind: Batzos Cheese (none), Sainte-Maure de Touraine Cheese (Gray-blue)
- Aging: Batzos Cheese (at least 3 months), Sainte-Maure de Touraine Cheese (Minimum of ten days)
Side-by-Side Comparison
| Batzos Cheese | Sainte-Maure de Touraine Cheese | |
|---|---|---|
| Country of Origin | Greece | France |
| Specific Origin | Western Macedonia, Northwest Greece | Indre-Et-Loire And Bordering Cantons |
| Milk Type | Goat's and sheep's milk | Goat’s milk |
| Milk Treatment | Raw or pasteurized | Raw |
| Texture | Semihard | Semi-soft |
| Rind | None | Gray-blue |
| Aging | At least 3 months | Minimum of ten days |
| Taste | Sourish and slightly piquant | — |
Taste Comparison: Does Batzos Cheese Taste Like Sainte-Maure de Touraine Cheese?
Their flavor profiles are distinct. Aging plays into this as well. Batzos Cheese at at least 3 months develops a different profile than Sainte-Maure de Touraine Cheese at minimum of ten days.
Can You Substitute Batzos Cheese for Sainte-Maure de Touraine Cheese?
Batzos Cheese can stand in for Sainte-Maure de Touraine Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semihard bite and body where the recipe calls for semi-soft.
Which Is Better, Batzos Cheese or Sainte-Maure de Touraine Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a semihard cheese, go with Batzos Cheese. For a semi-soft profile, Sainte-Maure de Touraine Cheese is the better fit.
Which is your favorite?
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Frequently Asked Questions
Is Batzos Cheese the same as Sainte-Maure de Touraine Cheese?
No, they're distinct cheeses. Batzos Cheese originates in Greece, while Sainte-Maure de Touraine Cheese comes from France. Batzos Cheese is made from goat and sheep milk; Sainte-Maure de Touraine Cheese uses goat. Aging also differs: Batzos Cheese is typically aged at least 3 months, Sainte-Maure de Touraine Cheese minimum of ten days.
Is Batzos Cheese similar to Sainte-Maure de Touraine Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Batzos Cheese for Sainte-Maure de Touraine Cheese?
You can, but expect a shift in richness and milk character.
Does Batzos Cheese taste like Sainte-Maure de Touraine Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
What is Batzos Cheese made of?
Batzos Cheese is made from goat and sheep milk (raw or pasteurized). It's typically aged at least 3 months. It originates in Greece.
What is Sainte-Maure de Touraine Cheese made of?
Sainte-Maure de Touraine Cheese is made from goat milk (raw). It's typically aged minimum of ten days. It originates in France.
Which should I choose, Batzos Cheese or Sainte-Maure de Touraine Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Batzos Cheese is semihard, while Sainte-Maure de Touraine Cheese is semi-soft.