About the Greek Cheese San Michali
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San Michali is a Greek cheese that is made from cow’s milk. It is produced on the island of Syros. There is a small village on the island called San Michalis. This village became well-known for its production of homonymous cheese that was produced from local livestock. San Michali is known as the parmesan of Syros. The same recipe has been used for half a century. San Michali Greek cheese is identified as Protected Designation of Origin (PDO).
It was the Catholic rulers of the island of Syros who began production of this cheese. In fact, they produced the first cow’s milk cheese in Greece. San Michali cheese has been produced on the island for more than 60 years.
San Michali Greek cheese is a traditional hard shape that is produced in a cylindrical shape. It is made with cow’s milk that is partly skimmed, pasteurized, and coagulated. The diet of the cow’s on the island, which the cheese is produced from, are fed a diet of flora that is found in the same region. This ensures that quality of milk used is the same from production cycle to production cycle. Once transferred to moulds, the cheese curd is pressed vigorously. It is then salted in a brine and is ripened for no less than four months.
San Michali Greek cheese has a buttery and salty taste with hints of spice. The aroma of this cheese is similar to hazelnuts and other nuts due to the diet of flora consumed by the cows on the island. It can be eaten as a table cheese or added to omelettes, souffles, and casseroles.
Type of Greek Cheese
San Michali Greek cheese varies from an off-white color to an intense yellow. This hard, traditional cheese comes in a cylindrical shape with many irregular holes.
Where San Michali Greek Cheese is Produced
San Michali Greek cheese is produced exclusively on the island of Syros.
San Michali Greek Cheese Flavor Description
San Michali Greek cheese has a buttery taste that is salty taste with hints of spice. The aroma of this cheese is similar to that of hazelnuts and other nuts.
Facts About San Michali Greek Cheese
- San Michali Greek cheese is produced exclusively on the island of Syros
- The maximum humidity of San Michali cheese is 40%
- The cows on the island of Syros that produce the milk for San Michali are fed the same diet of flora so there is no variation from one production cycle to the next
- San Michali cheese is known as the parmesan of Syros Island
- Catholic rulers of the island of Syros began the production of San Michali Greek cheese
- In 2013, the largest cheese factory of established in the region of Ano Manna was created and uses modern procedures to produce San Michali cheese as well as others
- It takes about 10 pounds of milk to produce one kilo of San Michali cheese
San Michali Greek cheese should be your first choice when visiting the island of Syros if you want to get a real taste for the island.
Categorized in: Greek Cheese List
This post was written by Greek Boston