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Cheeses with geographical indications Graviera Naxou PDO Graviera Naxou is produced in the island of Naxos, in the Cyclades. It is a cheese with rind, yellow color and compact mass with small holes. It is produced in round wheels from pasteurized cow's milk or a mixture that includes a small percentage of sheep and goat's milk.

75% of cows in the Region of South Aegean are concentrated in the islands of Paros, Tinos, Mykonos & Naxos Not only sheep and goats

1 Cheese production in the region is very important as it gives 3 PDO cheeses.

2

Cheeses contribute greatly to local economy

Cow farming also holds a rather interesting place in the region, with 75 percent of livestock concentrated in the Cyclades (approximately 15,000 cows) and more specifically in the islands of Naxos, Paros, Tinos, and Mykonos, whereas the rest, nearly 7,300 animals, can be found in the Dodecanese, most notably in Kos, Rhodes and Leros. The cattle are mostly fed on plants producing hay, but existing crops are not sufficient so animal feed is imported. In the Dodecanese cattle is largely used for meat and not for milk. According to the Greek Agricultural Organization ELGO-Dimitra, in 2010 the cow milk quantity processed by dairy business in the Dodecanese amounted to 1,279 tons, while in the Cyclades it was 14,915 tons. It is also worth mentioning that in the prefecture of the Cyclades most of the cow milk produced is made into cheese –in fact, some of those cheeses are registered as geographical indications and are exported all around the world.

Krasotiri Ko Krasotiri is a white goat or/and sheep milk cheese, produced traditionally and exclusively in Kos island. The cheese is aged in wine lees and gets it's reddish skin, aroma and taste from the wine. Recently, an application has been submitted to the EU to register it as a PGI product. San Michali PDO It is a rare cow’s milk cheese from the island of Syros that probably would not exist if it weren’t for a special breed of milk cows brought by the Venetians that came to rule the island in the 16th century. The cheese is named for a Catholic monastery on the island. Kopanisti PDO Kopanisti is produced in the islands of the Cyclades –well-known Kopanisti is made in Mykonos. In Kopanisti, its name refers to its preparation: the manufacturer works the cheese mixture by hands once every hour for the first 24 hours.

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018

Ambrosia Magazine issue #6  

Fine food & drinks of Greece February 2018