About the Greek Cheese Kopanisti Mykonou
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Kopanisti Mykonou Greek cheese is produced on the islands of Mykonos, Syros, and Tinos. This cheese is a well-known product of the Cyclades. Kopanisti Mykonou cheese is a soft cheese that ranges in color from white to pale beige. It is a cheese made from sheep’s milk, goat’s milk or a mixture of both.
The amount of milk used to make Kopanisti Mykonou cheese varies depending on whether the cheese will be sweet, sour, buttery, or soft. In fact, many factors can change the character of Kopanisti Mykonou Greek cheese including the weather, the temperature, the season, and the animals.
Kopanisti Mykonou is a spicy and salty tasting cheese that has been produced for over 300 years. The spicy taste comes from the fungal growth that occurs with this cheese. Kopanisti Mykonou Greek cheese is also known as “Greek Roquefort” as it is similar to Roquefort. It is also somewhat like Munster-Gerome cheese, but without a given shape. Kopanisti is a spreadable cheese that is a pale pink to tan color. This particular cheese darkens as it matures. In the Greek language, the word kopanisti refers to something that has been beaten, which is a technique of preparation of this cheese.
Since milk is scare throughout the Cyclades, production of Kopanisti Mykonou Greek cheese is small and considered a luxury in Mykonos. It is not a well-known cheese, even in other areas of Greece. Kopanisti Mykonou cheese has PDO (Protected Designation of Origin) status.
Kopanisti Mykonou is a soft Greek cheese that is used in salads, sweets, and pies. The flavor of this cheese is similar to myzithra, a cheese that is comparable to ricotta, but can vary from sharp, buttery, bland, piquant, fatty, sour, sweet, grainy, depending on the various factors of the milk that was produced.
Type of Greek Cheese
Kopanisto Mykonou is a Greek cheese that is made of sheep’s milk, goat’s milk, or a combination of both. This is a soft cheese that ranges in color from white to pale beige.
Where Kopanisti Mykonou Greek Cheese is Produced
Kopanisti Mykonou Greek cheese is produced mainly in Mykonos, as well as Syros and Tinos.
Kopanisti Mykonou Greek Cheese Flavor Description
Kopanisti Mykonou cheese has a spicy and salty taste. The spicy taste of this cheese comes from the fungal growth.
Facts About Kopanisti Mykonou Greek Cheese
- Kopanisti Mykonou Greek cheese is considered a luxury in Mykonos
- Milk is scare throughout the Cyclades, so production of Kopanisti Mykonou cheese is limited
- It takes about 100 kilos of milk to make 8 kilos of Kopanisti Mykonou cheese
- The spicy flavor of kopanisti Mykonou cheese comes from the fungal growth
- Kopanisti Mykonou Greek cheese has been produced for over 300 years
- Instead of beginning the cheese making process with cheese, it is sometimes started with a soft cheese called tyrovolia
- The taste of Kopanisti Mykonou Greek cheese can vary greatly depending on when the milk is made and various other factors
Kopanisti Mykonou Greek cheese is a luxury in Mykonos and little-known throughout the world, even in Greece, but it’s worth trying if you get the chance.
Categorized in: Greek Cheese List
This post was written by Greek Boston