Cheese factory of Angela Rouggeri

The cheese dairy of Angela Rouggeri It 's in the Narrow of Of Tinos on the east side of the highest mountain of the island, its Egrets opposite Mykonos and is a new family unit with a license for own production of dairy products from a livestock farm.

When a year ago we discovered it by chance in Tinos caricature, this peculiar cheese that matures in the bottle (cariki) and acquires an incredible palette of flavors, -intensified by aging- that only a "big" cheese can offer, something like stilton or roquefort, this acquaintance of ours was accompanied by the information that it was rarely made in the villages and had been forgotten.

When this year we learned that on the edge of the island a woman put it into production we took our pieces to meet her.

The landscape in Steni is shocking, with Mykonos at your feet.

We are glad to learn that the dairy is one of the good consequences of the crisis. Mrs. Angela and her husband, when the construction work stopped, decided to engage in animal husbandry and cheese-making.

And today, with a certified family unit, they produce two cheeses that stand out and are sought after.

"In Tinos they made hoops only in the upper parts (in Falatado, Myrsini, Steni and Potamia). In the rest of Tinos they do not know what katiki means. We as a family have done it for a long time. I make it the same way caricature me too. Cut the flask at the top, empty it and use it as a container. Place layers of rock cheese with coarse salt, press them to let the air go and close them tightly. The cheese stays there for six months for the yeasts to work ".

The other cheese that Angela makes is malathoni that looks like basket of Andros. The milk with the pie and the salt are put in the tyrolia (basket of vourla) for 24 hours, it takes its form and then it dries in the air after it is hung from its tulpan.

Mrs. Angela, thank you for the joy you gave us!