Galotyri cheese is one of the most ancient cheeses, produced in the Epirus and Thessaly regions from sheep milk, goat milk or a combination of both. It is a soft, creamy cheese, without skin, with an acescent, pleasant and fresh taste and aroma. It is consumed as a table cheese. It has a 75% maximum humidity and a 40% fat content.
For its production, milk is warmed up until it reaches boiling point. It is then poured into containers – preferably ceramic – where it stays for 24 hours at room temperature. A small quantity of salt (3% to 4%) is added, and the mixture is left at room temperature for 2 days. During this period, it is stirred periodically, until sufficient acidity develops. The salted and organically acidified milk – with or without the addition of rennet-is then poured into textile or skin sacks or into wooden barrels, filling them up. The sacks or barrels are closed air-tightly and placed in cool and humid storage spaces at temperatures lower than 8 oC, for at least 2 months. During this period, the cheese matures and gains its pleasant sensory characteristics.