Additional information
| Weight | 100 grm, 250 grm, 500 grm, 1 kg |
|---|---|
| Color | White, light beige on occasion |
Our 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.
Nutrition Values (per 100g)
| Energy | 1094kJ, 262/ kcal |
| Fat | 17g |
| of which | |
|---|---|
| Saturated fats | 12g |
| Carbohydrates | 8,3g |
| of which | |
| Sugars | 2,1g |
| Protein | 20g |
| Salt | 2,9g |
Measurements are taken from a certified sample Νο 15519.
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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.
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!
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.
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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