Mastelo is a soft, cow milk cheese with a distinctive chewy texture and a mild, slightly savory flavor.
Mastelo was first produced in 1994 and it’s a trademark for cheeses produced in the island of Chios exclusively by Mr. Konstantinos Toumazos, made of high quality, raw materials.
The word “mastelo” literally means the wooden bucket used for the milk collection and its origin is Venetian.
Mastelo is a versatile cheese with multiple possibilities of use in the kitchen: it’s an excellent material for “saganaki” (fried cheese meze), it can replace mozzarella in pizzas and pies or you can use it as stuffing for meats and vegetables, whichever the use it’s always delicious!
You can find Mastelo® products in the local market of Chios, in Athens and in Thessaloniki as well as in many Aegean islands.
For more information visit mastelo.gr
MLGFB Tip: How to make Mastelo Saganaki
Ingredients: Cow cheese Mastelo® (cut into slices of 1 cm), flour for all uses, 1 egg, salt, pepper, olive oil for frying
Preparation:
- Pass the cheese from the flour and the egg and fry it in both sides in a deep, non-sticking frying pan.
- After frying, place it on a paper towel for 1-2 minutes
- Serve hot with fresh tomato and lemon juice
You can make this recipe without using the egg or the flour.
Photo Credits: Photo 1
