Additional information
| Weight | 100 grm, 250 grm, 500 grm, 1 kg |
|---|---|
| Color | White |
Our Products
Yogurt
From fresh cow’s milk with dense and creamy texture and rich and full of flavour, our yogurt naturally drains in large cotton sacks. It is produced from raw cow’s milk and organic farming of our dairy.
Nutrition Values (per 100g)
Reduce pollution and protect water and soil
Preserve agricultural diversity
other products...
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.
Vrasto
In addition to the art of cheese making, cheese maker should be gifted with the virtue of patience, if he wants to enjoy the Vrasto. With the rich but tasteful taste of sheep’s milk and its semi-hard texture. Vrasto was created and evolved on our island, where it has been constantly made for centuries.
The first references to Vrasto are made from the ancient times of Ancient Delos, where handwritten papyrus of thousands of years, claim that the King of Delos, in wanting to show his indulgence to the King of Egypt, sent him boxed packages of excellent Vrasto!
Xinotyro
With taste, texture and aroma that could even compete with Feta, Xinotyro is the epitome of traditional cheese. Its flavour varies depending on the maturing time. Bitter and cool, it retains its special flavour in its short maturing time. While longer maturing, it gives it a pleasant sour and salty taste, that could ideally accompany a number of pasta dishes.
Soft cheese made in our dairy, from sheep’s or cow’s milk, in traditional baskets. A product of wide popular consumption for many years.
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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ARTICLES
The “Zenon Papiri”
The first references to boiled cheese are made from the ancient times of Ancient Delos, where manuscript papyri thousands of years old, claim that the…
Invitation to Mykonos Farmers Cooking Workshops
If you want to learn how to make your own cheese, the best place to start may be a cheese-making course. No more boring theoretical…
Kopanisti and cheesemaking back in time…
Arid rock, rocky. The trees are scarce. Winding heights. And if there is no rich nod, it is not possible to produce, the productive animals,…
