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Cheese from Greece, Epirus and Thessaly
A soft, spreadable acid-curd cheese of Epirus and Thessaly. Sheep or goat milk is boiled, left in containers for a day, salted, and stirred now and then for a few more days to promote acidity. It is then packed into containers and kept cold; cheese from untreated milk is held at least two months.
| Sheep milk, goat milk or a mix of the two | [galotyri-sum] |
| Salt3–4 % | [galotyri-sum] |
| Rennet (optional) | [galotyri-sum] |
| Starter | in laboratory-made Galotyri, the artisan type was fermented with a natural starter and the industrial type with an industrial starter |
Total time across the recorded steps: 2.1 months
What changes: The sheep or goat milk is brought to the boil
The milk is heated to boiling point.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A soft, spreadable acid-curd cheese of Epirus and Thessaly. Sheep or goat milk is boiled, left in containers for a day, salted, and stirred now and then for a few more days to promote acidity. It is then packed into containers and kept cold; cheese from untreated milk is held at least two months. Made in 4 steps over 2.1 months. The longest step, pack and keep cold, takes at least 2 months (Application for registration) and runs at up to 8 °C (Αίτηση καταχώρισης ΠΟΠ 'Γαλοτύρι'). Salt is 3–4 % (Application for registration).
| Main step | at least 2 monthsSet[galotyri-sum][galotyri-el] | Pack and keep cold |
|---|---|---|
| Temperature | up to 8 °CSet[galotyri-el] | Pack and keep cold |
| Salt | 3–4 %Set[galotyri-sum] | Salt and stir |
| Acidity | pH 3.8–4Measured[rogga2005] | Pack and keep cold |
An acid-curd cheese made from boiled milk that stands a day, is then salted and stirred for a few days to promote acidity, with rennet optional. The specification counts it among the oldest Greek traditional cheeses.
The low pH stops Listeria monocytogenes from growing, but in challenge tests it and E. coli O157:H7 survived for weeks in cold-stored cheese. The specification requires untreated-milk cheese to be held at least two months at up to 8 °C. Where untreated milk is used, ANSES's raw-milk advice applies. Pregnant women, people over 65, people with weak immunity and young children should not eat raw-milk cheeses, except cooked pressed ones such as Comté.
Hazards the sources name: Listeria monocytogenes added after making could not grow but survived 28 days in commercial cheese at 4 °C; Escherichia coli O157:H7 added after making survived 28 days in artisan cheese at 4 °C but was undetectable by culture enrichment after 14 days in the industrial cheese.
Every number is labelled with how it is known. How this atlas is made
The specification counts it among the oldest Greek traditional cheeses, made with traditional methods and ripened inside Epirus and Thessaly.
