Tsantilas Goat Cheese of Epirus – Traditional Greek Brined Goat Cheese in Cloth Bag | Approx. 450g
Tsantilas Goat Cheese of Epirus – Traditional Greek Brined Goat Cheese in Cloth Bag | Approx. 450g
Tsantilas Goat Cheese is a traditional Greek brined goat cheese from Epirus, shaped and matured in a cloth bag (“tsantila”). Firm yet crumbly, with a pleasantly tangy and slightly spicy flavour, it’s a versatile cheese designed for everyday Greek cooking and meze boards alike.
Why you’ll love it
- Bold Greek taste: tangy, savoury, and more characterful than standard white cheeses.
- Easy to use: slice it, crumble it, or grate it — it always works.
- Clean and honest: made with pasteurised goat’s milk and salt, nothing else.
How to use it
- Grated over trahanas, soups, or baked pasta dishes.
- In cubes for a Greek meze board with olives, tomatoes, and bread.
- Crumbled into fresh salads with cucumber, oregano, and olive oil.
- In pies such as cheese pies or spanakopita-style bakes.
Origin & quality
Tsantilas Goat Cheese is produced in Epirus, Greece, in the mountainous area of Souli, a region known for its pastoral heritage and high-quality goat’s milk. The cheese is made using fresh, pasteurised goat’s milk and follows a traditional cloth-bag method: after curdling, it is drained and shaped inside a fabric bag (“tsantila”), which gives the cheese its distinctive form and helps define its texture.
This slow, hands-on process allows the cheese to mature naturally in brine, developing a firm yet crumbly structure and a pleasantly tangy, slightly spicy flavour. Produced without additives or preservatives and vacuum sealed for freshness, Tsantilas reflects the authentic cheesemaking tradition of Epirus — simple ingredients, time-tested methods, and uncompromising quality.
What to pair it with
- Extra virgin olive oil — to dress salads and meze the Greek way.
- Kalamata olives — a classic salty contrast.
- Greek thyme honey — for a sweet-savoury cheese board.
- Greek rusks or pita — perfect for easy appetisers.
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Tsantilas Goat Cheese of Epirus – Traditional Greek Brined Goat Cheese in Cloth Bag | Approx. 450g
Tsantilas Goat Cheese is a traditional Greek brined goat cheese from Epirus, shaped and matured in a cloth bag (“tsantila”). Firm yet crumbly, with a pleasantly tangy and slightly spicy flavour, it’s a versatile cheese designed for everyday Greek cooking and meze boards alike.
Why you’ll love it
- Bold Greek taste: tangy, savoury, and more characterful than standard white cheeses.
- Easy to use: slice it, crumble it, or grate it — it always works.
- Clean and honest: made with pasteurised goat’s milk and salt, nothing else.
How to use it
- Grated over trahanas, soups, or baked pasta dishes.
- In cubes for a Greek meze board with olives, tomatoes, and bread.
- Crumbled into fresh salads with cucumber, oregano, and olive oil.
- In pies such as cheese pies or spanakopita-style bakes.
Origin & quality
Tsantilas Goat Cheese is produced in Epirus, Greece, in the mountainous area of Souli, a region known for its pastoral heritage and high-quality goat’s milk. The cheese is made using fresh, pasteurised goat’s milk and follows a traditional cloth-bag method: after curdling, it is drained and shaped inside a fabric bag (“tsantila”), which gives the cheese its distinctive form and helps define its texture.
This slow, hands-on process allows the cheese to mature naturally in brine, developing a firm yet crumbly structure and a pleasantly tangy, slightly spicy flavour. Produced without additives or preservatives and vacuum sealed for freshness, Tsantilas reflects the authentic cheesemaking tradition of Epirus — simple ingredients, time-tested methods, and uncompromising quality.
What to pair it with
- Extra virgin olive oil — to dress salads and meze the Greek way.
- Kalamata olives — a classic salty contrast.
- Greek thyme honey — for a sweet-savoury cheese board.
- Greek rusks or pita — perfect for easy appetisers.
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Product Information
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Shipping & Returns
Description
Tsantilas Goat Cheese is a traditional Greek brined goat cheese from Epirus, shaped and matured in a cloth bag (“tsantila”). Firm yet crumbly, with a pleasantly tangy and slightly spicy flavour, it’s a versatile cheese designed for everyday Greek cooking and meze boards alike.
Why you’ll love it
- Bold Greek taste: tangy, savoury, and more characterful than standard white cheeses.
- Easy to use: slice it, crumble it, or grate it — it always works.
- Clean and honest: made with pasteurised goat’s milk and salt, nothing else.
How to use it
- Grated over trahanas, soups, or baked pasta dishes.
- In cubes for a Greek meze board with olives, tomatoes, and bread.
- Crumbled into fresh salads with cucumber, oregano, and olive oil.
- In pies such as cheese pies or spanakopita-style bakes.
Origin & quality
Tsantilas Goat Cheese is produced in Epirus, Greece, in the mountainous area of Souli, a region known for its pastoral heritage and high-quality goat’s milk. The cheese is made using fresh, pasteurised goat’s milk and follows a traditional cloth-bag method: after curdling, it is drained and shaped inside a fabric bag (“tsantila”), which gives the cheese its distinctive form and helps define its texture.
This slow, hands-on process allows the cheese to mature naturally in brine, developing a firm yet crumbly structure and a pleasantly tangy, slightly spicy flavour. Produced without additives or preservatives and vacuum sealed for freshness, Tsantilas reflects the authentic cheesemaking tradition of Epirus — simple ingredients, time-tested methods, and uncompromising quality.
What to pair it with
- Extra virgin olive oil — to dress salads and meze the Greek way.
- Kalamata olives — a classic salty contrast.
- Greek thyme honey — for a sweet-savoury cheese board.
- Greek rusks or pita — perfect for easy appetisers.
