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Best Thessalian Rindless Cheese Types
This semi-hard cheese is traditionally produced from sheep milk (sometimes with the addition of no more than 20% goat milk). It is made in Macedonia, Thessaly, and Xanthi and Lesvos prefectures. This cheese has been produced in Greece since the 19th century.
Regulations require Kasseri to ripen for at least three months, although it is usually left to mature for six to twelve months. Younger versions of Kasseri have a delicate flavor that is quite sweet and tangy, while the aged ones become salty and piquant, bearing a slight resemblance to parmesan cheese.
Manouri is a silky smooth fresh whey cheese made exclusively in the areas of Central and Western Macedonia and in Thessalia. It is a particular type of unsalted myzithra cheese known from the Byzantine period. Manouri produced in the province of Mplatsi in Macedonia is considered to be one of the best and it is made by adding milk and cream to the whey of sheep's or goat's milk, or a mixture of the both derived from hard cheese production, usually from making feta cheese.
Although it is quite soft, it is firm enough to be sliced. Its flavor is similar to feta, but this cheese is less salty and more creamy. It is described as having a milky, slightly sour aroma. This cheese, cylindrical in shape, is also known as Manoypi.
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The name of this cheese is derived from the words galo (milk) and tyri (cheese). This 'milky' cheese is a curd cheese made from milk and yogurt.
It is produced in Epirus and Thessaly in central Greece, and is made from sheep or goat milk, or a mixture of the two. Nowadays, it is mostly produced in August from the thick, fatty summer milk of sheep and goats reared traditionally in the region.
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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