Tsalafouti Sheep's Milk Cream Cheese
A rare, fresh sheep’s milk cream cheese from Greece
Tsalafouti is one of the very few fresh, additive-free sheep’s milk cheeses still made in Europe today. Its name comes from the Greek verb tsalafouto, meaning “to stir,” reflecting the slow, traditional method that gives it its velvet-smooth texture.
Made from 100% pasteurised sheep’s milk from native grazing breeds, this cheese is snow-white, gently sweet, creamy, and full on the palate, with a soft aftertaste and delicate aromas of Mediterranean herbs and flowers.
Beautifully versatile, Tsalafouti shines in both patisserie and cooking:
• Cheesecakes, tiramisu, dessert creams
• Ravioli fillings, pies, bureks
• Risotto finishing, cream sauces
• Spinach cannelloni, salmon rolls
• Sandwiches and panini in place of Robiola, Stracchino, or Mascarpone
