Additional information
| Weight | 100 grm, 250 grm, 500 grm, 1 kg |
|---|---|
| Boxed | 11 x 20 x 5 cm |
| Vacuumed | 200 cl |
| Color | Slightly yellow |
KOPANISTI Cheese
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.
Kopanisti
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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!
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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…
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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…
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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,…
