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Batzos | Local Cheese From Thessaly, Greece | TasteAtlas

Batzos

Traditionally produced in the Greek regions of Thessaly and Western and Central Macedonia, Batzos is a hard to semi-hard, brined, rindless cheese made from fresh or pasteurized sheep's or goat's milk or a combination of the two.


The flavor of this square shaped cheese ranges from salty and sour to slightly spicy. Compared to other similar cheeses, Batzos has a low fat content of about 20%, which makes it suitable for low-calorie diets.


It is usually enjoyed fresh as a table cheese but can also be used as an ingredient in a number of typical Greek salad dishes.

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4.3
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Raschera

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Province of Cuneo, Italy

Graviera Agrafon

4.5
Thessaly, Greece

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Crete, Greece

Graviera Naxou

4.7
Naxos Island, Greece

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4.4
Thessaly, Greece

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Kasseri

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Thessaly, Greece

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4.3
Thessaly, Greece

Galotyri

4.3
Thessaly, Greece

Graviera Agrafon

4.5
Thessaly, Greece

Limniona

n/a
Thessaly, Greece

Messenikola

n/a
Thessaly, Greece

Tonos Alonnisou

4.5
Alonissos, Greece

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