Goat’s Cheese
Description
Our Goat’s cheese is made with the same know-how and method used for our Feta PDO. It is produced with Goat’s milk, sourced predominantly from flocks grazing in the mountainous areas.
Taste Profile: The texture is semi-hard and creamy, with a bright white color. The flavor is creamy and milky with a gentle tang. The finish is long, smooth and pleasant, with subtle notes of fresh grass and natural pasture.
| Country of Origin |
Greece |
|---|---|
| Region |
Aitoloakarnania |
| Texture |
Firm ,Matured |
| Milk |
Goat's milk |
| Pasteurization |
Yes |
Baked with olive oil, in tomato salad, in spinach quiche, traditional pies, sandwiches, bruschetta, and on cheese platters.
Full-bodied whites with delicate acidity such as Greek Malagousia or a Chardonnay from Latin America. Also excellent with sweet white wines such as Assyrtiko.
Related Recipes
Penne with Tomato Sauce & Papathanasiou Goat’s Cheese
1. Cook the penne in well-salted boiling water until al dente. Reserve some pasta water.
2. Heat the olive oil in a pan and sauté the onion for 3–4 minutes until soft.
3. Add the garlic and cook brieay until fragrant.
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