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Μπάτζος ΠΟΠ

      Batzos PDO













The history of the Batzos PDO is linked to its traditional preparation method which builds on the milk from goats and sheep bred in a traditional manner, within the boundaries of the geographic area, and on the ripening in cellars located exclusively in the production area. This cheese is very appreciated in Greece and its traditional preparation method is still respected today.



Description



Batzos PDO has small holes and no rind. Its characteristics are a square shape and a colour varying from white to light yellow. Its taste is sourish, very salty and also slightly spicy.



Cooking



The Batzos PDO should be kept in a cool and dry place or in the refrigerator at a temperature of 4°C. It is usually enjoyed raw and fresh as table cheese, but is also used as ingredient for salads or to embellish typical Greek dishes. It is very tasty served with bread and olives and is perfect with red wines from the production area.




Certification



PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1994


Vegetarian



  No


Dietary product



  Yes



NUTRITIONAL VALUE




Fat in dry matter



   19 - 20 %


Salt



   5.4 gr. per 100 gr.


Humidity



   43.4 %



Statistics



7,5 -  Individual visits per month (average)
248 -  All individual visits
18 08 2016 -  Date of publication of this article
27 11 2016 -  Date of last edit


Batzos PDO. Foto № 1
Batzos PDO. Foto  № 2

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