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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.
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.