TSALAFOUTIΤΣΑΛΑΦΟΥΤΙ

Appearance & taste

Tsalafouti is a white, spreadable cheese with a soft, creamy texture that nevertheless seems firm; it has no rind. It tastes fresh and slightly sweet and, because of its marked acidity (pH 3.8 to 4.6), leaves a slightly sour aftertaste. According to the specification, the mild aroma comes from the aromatic and medicinal plants that the sheep and goats eat in the area: it has a woody character with notes of fir and pine as well as sage and thyme.

The cheese contains 10 to 17 % fat, at least 7 % protein, 66 to 73 % moisture and 1.3 to 2.0 % salt. Despite the fat-rich milk, the fat content is low because of the high water content. The acidity prevents mould from forming on the surface. It is packed in containers of up to 10 kg.

Production

The milk comes from sheep and goats that traditionally graze nomadically in the area; goat’s milk makes up at most 20 %. The animals eat the plants of the area on pasture, or dried and stored for bad weather. If winter stocks are not enough, supplementary feed is given; feed from outside the area must stay below 50 % of the daily ration. The milk may not be concentrated and may not contain additives such as milk powder, milk protein or preservatives.

The milk is boiled or pasteurised and cooled to 12 to 18 °C. If needed, rennet and lactic acid bacteria are added; in the winter months rennet is required. The mass then ripens in airtight containers at this temperature for up to twelve days and is stirred at least twice a day. Natural fermentation thus creates the thick, creamy texture. Only after ripening is the cheese salted; it is then left to drain through a cloth until it has the desired moisture. Production, ripening and packing take place in the area; traders may repack it into smaller portions outside the area if the producer, production date and batch are on the label.

Origin & history

The area covers the mountain country on the central and southern edge of the Pindus with Agrafa, Valtos, Argithea, Aspropotamos and Tzoumerka, with many peaks over 2,000 m, valleys and rivers. It has a mountain climate with cold, snowy winters, cool summers and over 700 mm of rainfall a year, 918 mm near Karpenisi. The specification counts some 1,139 wild plant taxa. The sheep and goats are light to medium-weight and adapted to the terrain; they give little, but fat-rich milk. Most keepers have small herds and breed their animals themselves.

According to the specification, the cheese has been made in the area since the 17th century, and written sources record it from the beginning of the 20th century, such as a book on shepherd life in Roumeli published in the local dialect in 1930. For over 120 years “Tsalafoutis” has been a nickname for the inhabitants of the area. In the past the cheese was made towards the end of lactation: the milk was strained straight after milking, boiled while being stirred and kept in large wooden churns in huts high up at 10 to 16 °C, stirred regularly and salted with coarse salt after two weeks. The quick method suited the shepherds, who travelled with their flocks far from home.