Semi-hard to hard cheese with no skin, colour ranging from white to pale yellow, that matures and is preserved in brine. It has a pleasant savoury and moderate peppery yet very salty taste. It is traditionally produced exclusively from sheep's milk, goat's or from a mixture of both. It has a 45% maximum moisture and a 25% minimum fat content in dry matter.It contains less fat compared to other types of cheese, fact which makes it ideal for diets poor on fat.

Geographical region

  • Western and Cetral Macedonia (Prefectures of Thessaloniki, Chalkidiki, Kilkis, Imathia, Pieria, Pella, Florina, Kozani, Kastoria, Grevena).
  • Thessaly (Prefectures of Larissa, Trikala, Karditsa, Magnesia).


Production method

The milk is coagulated at 28-320 C for about 50 minutes. The curd is divived, it sinks in the cheese tank, is stirred and is reheated up to 450 C.It is then extracted and placed on cheesecloths as to drain. On the next day it is cut and salted on the surface.After five days pass, it is placed in brine of 10-12% salt content in metallic containers where it is kept for at least 3 months as to mature.


Batsos is traditional Greek semi-hard cheese. It was created and developed in our country where it has been constanlty produced for many decades.Ever since 1952 the technology of its production was described in details, "Batsos is produced in bigger proportion in Western Greece especially when it is made of the remaining whey cheese manouri or butter. The used milk is usually goat's entirely, or mixed with sheep's milk  but the latter not exceeding the 30% if  manouri is supposed to be made. But if the whey cheese is about to be used as to make butter, then Batsos is entirely made of sheep's milk".