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Kopanisti of Mykonos

Kopanisti of Mykonos

The thug, the spicy and peppery cheese of fermentation, became the most characteristic meze of Mykonos.

Soft white cheese of brine, with a strong spicy and peppery taste and creamy color, white to light tile, is produced in Cyclades (Teno, Syros, Mykonosfrom cow's, sheep's, goat's milk or mixtures thereof and has been characterized PDO product Cyclades.

Productive h thug It is done as follows: At the beginning, the warm milk is mixed well in a cauldron with the appropriate rennet. After 24 hours of rest we have the sour milk, a watery mass, like watery yogurt, but with a more sour taste. In the second phase, the sour milk is placed in a tulip to drain. The drainage does not last more than 24 hours and thus the shooting is produced.

Η shooting It goes in salads, pies, sweets and reminds a little of the taste and form of fresh mizithra. When the cheese is salted and fermented - again and again - with the addition of a little old thresher, then it turns into thresher.

In the short story of Mykoniatis Panagiotis Kousathanas "Mizithra zymithra" there is a detailed and tasteful description of it construction in fact, in a Mykonian local language:

"The mizithra or kopanisti It is an appetizing cheese, white and soft, which over time turns a little yellow and becomes hotter. Each time it is different depending on the person who makes it. The grades of its quality and taste are in accordance with the housekeeping, the cleanliness, the kindness for the rudeness of everyone. Even in the same person, he varies from time to time, depending on the mood of the moment, learning if he is good-natured for a squirrel. For this reason, if it rarely happens and it happens that the mizithra of lala Anezos does not succeed as she wants, he throws all the weight on her and says: What was I waiting for? Should the mizithra come out lightly? ”»

Indeed, the thugs, depending on the season, the weather, the animals, the milk, the temperatures, the craftsman have their character. Bitter, intense, spicy, rich, mild, neutral, buttery, creamy, thick, sour, sweet, sandy, rocky each has its own peculiarities and each of them has a lot to tell us…

However, everything you want to know about the thug will be found in its excellent version Dimitris Rousounelou "The thug. Yesterday, tomorrow and 43 recipes ".

  • Kopanisti of Mykonos

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