ΤΣΑΛΑΦΟΥΤΙ / TSALAFOUTI

Tsalafouti is a traditional Greek cheese known for its white, spreadable form and soft, creamy texture. It has a slightly sweet taste with a mildly acidic aftertaste, attributed to its high acidity. The cheese is made from sheep's milk or a blend of sheep and goat's milk, with goat's milk not exceeding 20% of the total. Tsalafouti is produced in the central-southern edge of the Pindus mountain range, an area rich in aromatic and medicinal plants that influence the cheese's flavor and aroma. The cheese is acid-coagulated and has a high moisture content, with a fat content ranging from 10-17%. It is traditionally made using a method that requires a short production and ripening time of no more than 12 days. Tsalafouti has been produced in its demarcated area since the 17th century and is recognized for its strong link to local customs and traditions.

Key Facts

Country of Origin	Greece
Specific Origin	Central-southern edge of the Pindus mountain range, including regions in Central Greece, Epirus, Western Greece, and Thessaly.
Protection	PDO (2023)
Milk Type	Sheep's milk or a blend of sheep and goat's milk
Milk Treatment	Boiled/pasteurized
Fat Content	10-17% of total weight
Moisture Content	66-73%
Texture	Soft, creamy
Flavor	Slightly sweet with a mildly acidic aftertaste
Aroma	Mild and pleasant, influenced by local herbs
Colors	White
Forms	White, spreadable cheese
Age	Ripening time of up to 12 days
Rennet Type	Used in powdered or liquid form, industrially produced