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
Eggplant Slices with Tomato Sauce and Papathanasiou Goat Cheese
1. Slice the eggplants into thick rounds or slightly diagonal slices.2. Lightly brush them with olive oil and season with a little salt.For the pan3. Heat a non-stick frying pan or grill pan over medium-high heat and coo...
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.
...
