Tsalafouti is a low-fat cheese made from goat or sheep’s milk. It has a soft texture and it is produced mainly in western Central Greece as well as in the neighboring regions of Epirus.

It is usually prepared at the end of the lactation period, when the milk has a thick texture. It is first boiled while at the same time is salted. Later on, it is covered and cooled with water for about 20 days, until it becomes thicker in order to be edible.

It is known for its full flavor and is consumed on its own either as an appetizer or a side dish. It can be also used as an ingredient in traditional recipes. It shares several common characteristics with other cheeses like Katiki of Domokos, Pichtogalo Chanion and Xygalo of Sitia.