MPATZOS CHEESE PDO

Cheese dairy or mpatzos, was named special rectangle small structure thatwas set up in the space of milking of flocks. In springthey were assembled milkman of the village. Then began the processof making of cheese, that became or from himself the village or from tradesmen

Mpatzos is salted and cured in a brine solution (based on water ) for several months. Mpatzos dries out rapidly when removed from the brine.Mpatzos is a cheese without cuticle with mass soft, colour white until soft yellowwhite, It has a lot of apentures erratic in all his mass. It has pleasantacescent, light spicy flavour or even very salty and offers mainlycooked. The cured cheese not easily crumbles. Its fat content can range from 30 to 40 percent; most is around 35 percent milk fat. Most mpatzos cheese has a pH of 4.8 to 5.3.

Mpatzos is an aged cheese, commonly produced with traditional ways, and has a slightly grainy texture. It is used as a cheese in baking , as well as  a table cheese, notably in the popular fried cheese (Greek saganaki) witch brings out all the unique flavors of sheep's milk.

Mpatzos (Greek: ??????, also spelled batzos)is a brined curd cheese traditionally made in in the regions Western and Central Macedonia of Greece with milk from sheep,goat or a mix of them and is fat is removed up to 15% . Since 2005, mpatzos has been a protected designation of origin in the European Union, and defined as having only sheep's and goat's milk and no cow's milk.

Protective Designation of Origin.
Hard cheese from sheep's and goat's pasteurized milk, in brine. Unique cheese for fry cooking