Tsalafoúti – PDO
Description
Taste Profile: Fresh soft cheese with a creamy white texture. Sweet, creamy and intense on the palate with a smooth, rounded finish and delicate herbal and floral notes.
| Country of Origin |
Greece |
|---|---|
| Region |
Aitoloakarnania |
| Texture |
Freshly made ,Creamy |
| Milk |
Sheep’s milk |
| Pasteurization |
Yes |
Served with honey, forest fruit preserves, fresh fruit; in pies, salads, ravioli, cannelloni, lasagna;
pastry applications such as cakes and sweet pies.
Medium-bodied dry white wines such as Moschofilero; also sweet white wines such as Assyrtiko.
Related Recipes
Tsalafouti with Fresh Fruits, Honey & Pistachio
Spread the tsalafouti onto a serving plate, creating a slight well in the center.
Arrange the fruit on top, either in layers or in a more free-style presentation.
Drizzle with honey and sprinkle with the chopped pi...
Creamy Tsalafouti Dip with Chili Oil, Olives & Fresh Herbs
1. Spread the tsalafouti onto a serving plate, shaping it into a round form with a slight well in the center.
2. In a small saucepan, gently heat the olive oil with the chili Makes and garlic (if using) for 30–40 second...
Zucchini Omelette with Papathanasiou Tsalafouti
1. Slice the zucchinis into thin rounds and grill them in a non-stick pan or on a grill with a little olive oil until lightly golden. Set aside.
2. In a bowl, whisk the eggs with a pinch of salt and freshly ground blac...
Tsalafouti with Figs & Honey
(Makes 4 jars – approx. 150 ml each)
1. In a bowl, whip the tsalafouti with the honey using a hand mixer or food processor until light and fluffy.
If a smoother, more velvety texture is desired, add 1–2 tbsp of heavy...
Creamy Tsalafouti Dip with Chili Oil, Olives & Fresh Herbs
Spread the tsalafouti onto a serving plate, shaping it into a round form with a slight well in the center.
In a small saucepan, gently heat the olive oil with the chili Makes and garlic (if using) for 30–40 seconds, m...
