Heavenly galotyri is served.

Ellie and Sam Studd are in heaven, serving up a milky white cheese that’s light as air with a flavour that’s out of this world.

WE FIRST CAME across galotyri cheese almost by accident, on a work trip in Northern Greece. We were at a lunch meeting with some feta producers and, as is typical in our industry, the tabletop was crowded with local produce, cheese, wine and bread. We didn’t even notice the soft white cheese sitting inconspicuously in its bowl at the end of the table until our hosts offered it up as an afterthought, post-meal. A couple of spoons were dipped into the soft, white curd and handed to us, and all of a sudden we were in cheese utopia, our taste buds vibrating with the flavour and texture of this creamy, bright, smooth, fresh cheese with its fabulous clean finish. It was a game changer.

Galotyri is an ancient Greek cheese, traditionally made from the milk of free-roaming ewes and goats. Originally, it was made by shepherds for their own enjoyment; they would store it in cloth and clay pots in a running stream to keep it cool, and eat it with a spoon after a large meal, letting the wonderful probiotics work their magic. This cheese is relatively unknown outside of Greece but, thanks to that fabulous work lunch, it’s now available in Australia!

EAT IT WITH:

use as a dip with vegetables, or serve on top of a rich dish, such as tomato sugo or a meat roast for a contrast in flavour and texture.

BLISTERED CHERRY TOMATOES WITH GALOTYRI SERVES 4 AS A STARTER

350g mixed cherry truss tomatoes 1/4 cup (60ml) extra virgin olive oil 2 garlic cloves, finely sliced

1/2 tsp light brown sugar

3 oregano sprigs 2 thyme sprigs

1/4 bunch basil, leaves picked, torn 180g tub galotyri (we use Aphrodite

Galotyri – substitute labneh) Baguette, to serve

Preheat oven to 220°C.

Place the tomatoes in a baking dish (make sure the tomatoes are packed into the dish). Combine the oil, garlic, sugar, oregano, thyme and basil leaves in a small bowl and drizzle over the tomatoes. Season to taste. Roast for 20-25 minutes, until the tomatoes bubble and blister. Remove from the oven and cool slightly.

Spread the galotyri on a large shallow dish and make a small well in the centre. Spoon hot tomatoes and herbs over the galotyri. Gently spoon a generous amount of the tomato juices over it. Serve with a crusty baguette to dip in immediately.