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Cheese from Greece, Thessaly and Western and Central Macedonia
Batzos is a semi-hard to hard Greek cheese made from sheep's or goat's milk, or both. The curd is cooked to 45 °C, drained in cloths, cut into slabs and surface-salted, then ripened and kept in metal tins of 10–12% brine for at least three months.
| Sheep milk, goat milk or a mix | From sheep and goat breeds reared traditionally in the area[batzos-sum] |
| Coagulant | The registration summary says the milk is coagulated but does not name the coagulant[batzos-sum] |
| Salt | Salt on the surface of the slabs, then brine of 10–12% salt[batzos-sum] |
Total time across the recorded steps: 3.2 months
What changes: Sheep or goat milk is set into curd at about 30 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Batzos is a semi-hard to hard Greek cheese made from sheep's or goat's milk, or both. The curd is cooked to 45 °C, drained in cloths, cut into slabs and surface-salted, then ripened and kept in metal tins of 10–12% brine for at least three months. Made in 6 steps over 3.2 months. The longest step, ripen in brine, takes at least 3 months (Greek Ministry of Agriculture). Salt is 10–12 % (Greek Ministry of Agriculture). Lactic acid bacteria, dominant throughout ripening; Lactococcus lactis subsp. lactis the most often isolated species, with more enterococci in winter and more lactobacilli in spring and summer does most of the fermenting.
| Main step | at least 3 monthsSet[batzos-sum] | Ripen in brine |
|---|---|---|
| Temperature | 28–32 °CSet[batzos-sum] | Set the milk |
| Salt | 10–12 %Set[batzos-sum] | Ripen in brine |
Batzos curd is broken up, left to settle, then stirred and reheated to 45 °C, and drained overnight in cloths. The next day it is cut into slabs, salted on the surface for 5 days and ripened for at least three months in metal containers of 10–12 % brine. The registration summary calls it a semi-hard to hard cheese.
In the raw goat milk batches studied, Enterobacteriaceae and coliforms were high early on and fell during ripening, which the authors put down mainly to the cheese's high salt. A 2021 survey of six Greek PDO cheeses found the highest presumptive Listeria and S. aureus counts in Batzos, so the full brine ripening matters.
Hazards the sources name: Presumptive Listeria spp. and presumptive Staphylococcus aureus, recorded at the highest levels of six Greek PDO cheeses tested.
Every number is labelled with how it is known. How this atlas is made
The 1994 Greek ministerial decision behind the PDO calls Batzos a well-regarded cheese made for many decades in the area. The Larisa association of cheese producers in Tyrnavos applied for the name, which the Commission registered as a PDO in Regulation (EC) No 1107/96 of 12 June 1996.
