Posia cheese

Relative of the Sifnian maneuver, the cheese of drinking or else the krasotyri of Kos, is a white cheese made from sheep's or goat's milk that is baptized and matures in the wine lees. In 2018, drinking cheese was included in the list of Greek products of Protected Geographical Indication (PGI).

The name how much resulted from the fact that after ripening the cheese is placed in wine mud - how much, as it is called in the local dialect of the island. The Colour on the inside it is whitish while on the outside it acquires a reddish hue due to the color of the wine mud. THE ένταση of color depends on the color of the wine sludge and the length of time it remains in it. The shape It is a "combed", thin, asymmetrical cylinder with strong impressive grooves, which are due to the turret used to drain the curd and which in the past was a braided basket made of burlap. Modern food law requirements for safe cheeses have led cheesemakers to use oblong plastic molds in a similar shape.

From "To Vima tis Kos" we learn from one historical text the following for drinking cheese:

"On Turkey and Italy, since the Kos as we wrote he had developed mountain livestock, because the herds moved to the mountains, he also had a large production of cheese. The cheese factory in the yards was made by credentials (faithful means breeder in the Kotik dialect). Their tools were the cauldron and a hive and the guns. Always, and until today, the mountaineers cattle breeders of Kos They made three kinds of cheese - white cheese, mizithres and galomizithres. Breeders never bought yeast, they made it themselves. They slaughtered a small goat that was Byzantine and ungrateful. They had it limited until they slaughtered it, did not eat grass and licked soil. When at some point it was stuffed and re-cooked, it was slaughtered and its belly was taken out, as it was full of emulsions, it was salted well and hung for a few days in the ayaji, and then it was put in a bowl. The believers called this yeast pie πισ The milk of the faithful did not boil it as it was freshly milked, hot - hot. The cheeses were thrown into the cannons, which were made by the faithful themselves with the vourla. The cannons were a nice handiwork made by the faithful in the poplarides. They put the cheeses in amount (which was wine mud and was red). The grocers and agades put all the cheeses that were unsold in the barrels in the pot and sold them in the winter or exported them ".