Galotyri

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.

Galotyri is a soft, rindless, creamy cheese with a pleasant and fresh taste. Its aroma is slightly sour, and it pairs especially well with ouzo and raki. It is not as popular as other cheeses produced in Greece, and it is sometimes used as a replacement for feta in recipes.

It has fewer calories and less salt than plain feta cheese, making it a tasty and much healthier alternative.