It is white cheese of pale colour that is made of sheep's, goat's milk or with a combination of both. It is produced with the traditional method in our modern facilities and then it is matured and preserved in brine, giving it a slightly savory and salty taste. It is preferred in low fat diets because Batsos cheese is poor in fat content. It is best consumed in saganaki but it also excellently accompanies ouzo or tsipouro.
|Maximum fat content in dry matter||25%|