Galotyri 
Galotyri is a fresh Greek cheese from Epirus and Thessaly, made from pasteurized sheep's milk that is sometimes mixed with goat's milk. White, creamy and lightly tart, it is usually spread on bread, and it has held PDO status since 1996.
Key Facts
| Country of Origin | Greece |
| Specific Origin | Epirus and Thessaly |
| Protection | PDO (1996) |
| Milk Type | Sheep’s milk, or a combination of sheep’s and goat’s milk |
| Milk Treatment | Pasteurized |
| Fat Content | About 14% |
| Moisture Content | About 70% |
| Texture | Soft, curd |
| Flavor | Moderately sour |
| Colors | White |
| Forms | Round ceramic or plastic containers |
| Age | At least two months |
| Rennet Type | With and without rennet |
| Also Known As | Γαλοτύρι |
What is Galotyri Cheese?
Galotyri comes from Epirus and Thessaly, in the northeast of Greece, and is generally counted among the oldest Greek cheeses. The method is simple, so for a long time it stayed a household job: each family turned the day's milking into its own batch. Until the end of the 20th century it was rarely found outside its production area. Artisan and then industrial production changed that, and it now sells across the country.
The milk is whole sheep's milk, sometimes mixed with goat's milk. It has to come from the regional units of Ioannina, Thesprotia, Arta or Preveza in Epirus, or from Larissa, Trikala, Karditsa or Magnesia in Thessaly. Regional variants exist and the process shifts between them. Usually the milk is pasteurized, rested for 24 hours at room temperature, salted to 3 or 4 percent, then left two more days. By then it has fermented and turned acid. Rennet is sometimes added at that stage, but not always. The cheese goes into skins, wooden barrels or other containers below 8 °C to ripen.
It is white, creamy and fresh, with no set shape. The taste is lightly tart. Typical figures are a pH near 4, around 70 percent moisture, about 14 percent fat and 3 to 4 percent salt, though these vary from cheese to cheese and are not conditions of the PDO.
Most often it is spread on bread. The protected designation of origin dates to 1996.
How Does Galotyri Cheese Compare?
The most relevant cheeses to compare Galotyri against.
