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Cheese from Greece, central and southern Pindus
Tsalafouti is a soft, creamy, acid-set sheep milk cheese from the southern Pindus. Pasteurised sheep milk, with under a fifth goat milk, is given a little rennet and lactic culture if needed, cooled to 12–18 °C and left sealed for at most 12 days to sour, stirred often, until it reaches pH 3.8–4.6. It is then salted and drained in a cloth bag and kept at 2–4 °C.
| Whole sheep milk, or sheep and goat milk with less than 20% goat milk | From local free-grazing breeds, milked from at least 10 days after birth; pasteurised[pdo-spec] |
| Rennet, powder or liquid (only if needed) | [pdo-spec] |
| Commercial lactic acid culture (only if needed; may be left out in summer) | [pdo-spec] |
| Salt (NaCl) | [pdo-spec] |
| Starter | natural souring by the milk's own flora; rennet and a commercial lactic culture may be added |
Total time across the recorded steps: 12 days
What changes: The sheep milk is pasteurised before the cheese is made
Pasteurisation is the main change from the old farm method, where the milk was strained through a double cloth straight after milking, so it would not sour, and boiled while stirred, so it would not curdle.
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
Tsalafouti is a soft, creamy, acid-set sheep milk cheese from the southern Pindus. Pasteurised sheep milk, with under a fifth goat milk, is given a little rennet and lactic culture if needed, cooled to 12–18 °C and left sealed for at most 12 days to sour, stirred often, until it reaches pH 3.8–4.6. It is then salted and drained in a cloth bag and kept at 2–4 °C. Made in 5 steps over 12 days. The longest step, sour in a sealed container, stirred often, takes up to 12 days (Pavlopoulos D. and Haroutounian S. (Agricultu…) and runs at 12–18 °C (Pavlopoulos D. and Haroutounian S. (Agricultu…). Salt is 1.3–2 % (Pavlopoulos D. and Haroutounian S. (Agricultu…). The natural flora of the milk working with that of its surroundings, or an added commercial lactic culture and Lactococcus lactis, a commercial multi-strain starter in a semi-industrial trial; it grew above 9 log CFU/g and soured the milk within the first 10 days at 10 °C do most of the fermenting.
| Main step | up to 12 daysSet[pdo-spec] | Sour in a sealed container, stirred often |
|---|---|---|
| Temperature | 12–18 °CSet[pdo-spec] | Sour in a sealed container, stirred often |
| Salt | 1.3–2 %Set[pdo-spec] | Salt and drain in a cloth bag |
| Acidity | pH 3.8–4.6Set[pdo-spec] | Sour in a sealed container, stirred often |
Set by acid, not rennet, and soured for no more than 12 days in a closed tub with frequent stirring, which gives a creamy spread rather than a curd that can be cut. It is low in fat for a sheep cheese.
The milk is pasteurised and the specification requires pH 3.8–4.6. The analyses it cites found staphylococci and coliforms below 2.5 and 1 log cfu/g. The cheese is kept at 2–4 °C and lasts about 60 days.
Hazards the sources name: Staphylococci, including Staphylococcus aureus, and coliforms; the analyses cited in the specification found them below 2.5 and 1 log cfu/g, kept down by the high acidity.
Every number is labelled with how it is known. How this atlas is made
The specification traces the cheese to the 17th century and cites written evidence from the early 20th century. It was made at the end of lactation, from late July to mid-September, in cedar-wood pails in mountain huts, and the cheese's name has served as a local nickname for more than 120 years.
