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The cheeses of Milos

The cheeses of Milos

Η Milos is famous for its livestock - it mainly concerns the breeding of sheep and goats which reach the number of 12.000 animals, but only half of them are used for milk collection and consequently in cheese-making - and for the special cheeses her.

Psatha family cheese factory - Halakas, Milos - Greek Gastronomy Guide

The main feature of the traditional cheese-making of Milos is the utilization of countless caves which exist in the volcanic soil of the island and which are utilized for the maturation and aging of the cheeses, since they provide the appropriate conditions of coolness and humidity.

Charalampakis Cheese Factory - Milos - Greek Gastronomy Guide

There are three most important dairies, one of them Charalampaki, certified to ship its products outside Milos and both George Mat and Costa Psatha which can be sold only on the island while at the same time there are others that produce mainly for self-consumption.

Apple Cheeses - Greek Gastronomy Guide

Malek cheese has a special taste because it is mainly used goat's milk from animals that are bred in the wild nature of the island and not in stables. It is not a few times that traveling to the south side of the island you will see small flocks of kids grazing, many times crossing the country roads and clearly showing their annoyance to the onboard visitors of their prey!

Apple Cheeses - Greek Gastronomy Guide

The main cheeses of Milos are maneuverThe greenThe half-green or melichloro, the dry Maleiko cheeseThe myzithraThe on the other hand, the athotyroThe xinomyzithra and scotch.

Manoura. Maleic mane is made from goat's milk and consumed as green cheese immediately after cheese-making, or as half-green after 20 days. It is mainly used for filling in the cheese pies of the island.

Psatha family cheese factory - Halakas, Milos - Greek Gastronomy Guide

 

Melichloro. The maneuver after 2 months and before it matures a lot - up to 6 months - is called melichloro and is a delicious semi-hard cheese.

Apple Cheeses - Greek Gastronomy Guide

 

Dry apple. The culmination of the manura maturation is the dry malic cheese. For its preparation, the cheese is required to be smeared with oil residue "Murmuring" and mature in the caves. Thus on the outside it acquires a dark color and on the inside a spicy taste, the more mature the more spicy. It is considered ready after six months. If a head that is over 12 months old matures and falls on your way, try it and you will think that you are on Parma side!

Psatha family cheese factory - Halakas, Milos - Greek Gastronomy Guide

Myzithra. The mizithra of Milos is produced like all the mizithras of the Aegean islands from the whey of the manoura - the milk left over from its cheese-making - and is eaten fresh and used in the mizithropitaki of the island.

Charalampakis Cheese Factory - Milos - Greek Gastronomy Guide

Cream cheese. It is the cheese that results from the salting and ripening of the mizithra and is characterized by its finesse and special taste.

Apple Cheeses - Greek Gastronomy Guide

Scotch. Skoutyri was the cheese produced in the bag or in touloumi (touloumotyri). Today it becomes simpler, but always with the same materials. Small pieces of manoura are mixed with mizithra and whey. It does not look like Ios scotch which has a strong taste of thrombus, but it is a very tasty semi-cream cheese. Participates decisively in the creation of a unique meze called skyrokolokytha.

Apple Cheeses - Greek Gastronomy Guide

Various compositions of dairy products that we tried and had great taste and uniqueness, were the Cream of Mrs. Athens. Pour milk into a deep pan, simmer it, add a little flour, a little oil and a few small pieces of maneuver… Everything you need for a take-off breakfast!

Apple Cheeses - Greek Gastronomy Guide

In cheese factory of the Psathas family, we tried hot fresh mizithra together with its turnover (the milk that is left over from the cheese making of mizithra) and we dipped in it for a barley nut… The pleasure!

Another beautiful patent is fresh maneuver in the pan. It is floured and fried at first in olive oil and after we turn it over we raise the fire. The tastier saganaki of my life. By Athena Psatha.

The traditional pies of Milos, the cakes and slab pies, are made in the pan and the maneuver or the dried maleiko is used for filling, as the same is done in pizzicato or the cheesecakes or the oven-baked cheese pies.

Apple Cheeses - Greek Gastronomy Guide

 

  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Apple Cheeses - Greek Gastronomy Guide
  • Psatha family cheese factory - Halakas, Milos - Greek Gastronomy Guide
  • Charalampakis Cheese Factory - Milos - Greek Gastronomy Guide
  • Psatha family cheese factory - Halakas, Milos - Greek Gastronomy Guide
  • Psatha family cheese factory - Halakas, Milos - Greek Gastronomy Guide

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The cheeses of Milos

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