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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.
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.