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Galotiri cheese
From Cookipedia
 About Galotyri cheese
Galotyri cheese is a soft ΠΟΠ (POP) table cheese with a creamy texture produced traditionally from sheep's milk or goats' milk or from a mixture of the two.
Epirus and Thessaly. The milk comes from sheep and goat breeds reared traditionally in the aforementioned geographical areas. The animals are fully-adapted and their diet is based on the flora of the areas.
This cheese is considered to be one of the oldest of the Greek traditional cheeses. It is produced using traditional technology and ripened in installations within the defined geographical area.
The milk is heated to boiling point and left in containers at room temperature for 24 hours. 3-4% salt is then added and the mixture is left for another 2-3 days at room temperature with occasional stirring to promote acidity. With or without the addition of rennet, the mixture is put into containers which are then placed in a room kept at 80C for - when untreated milk has been used - not less than 2 months. Reference: The European Commission |
