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Kopanisti

One of the most typical alpine cheeses in Mykonos. A special tasting personality. It matures from 40 to 140 days with a fungus known as Penicillium Glauco and gets a full spicy taste with depth and duration. It is produced from both sheep and cow’s milk, while the salt used for its preparation is also the food of the fungus.

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Niari

Niari is a cheese with short maturing characteristics, a soft colour, a peeled texture and a long-lasting flavour. This premature cheese is a relative product to the Kopanisti, is produced exclusively in our sheep cheese dairy and is a special and new product.

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Tyrovolia

Soft cheese, short maturing; it is made from sheep, goat and cow’s milk. It is mainly used as a base in homemade, local pies, but the evolution of the gourmet cooking, combines the cheese with the most delicious salads of the island.

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