Sorros Cheese Factory

Its islands Of the Saronic Gulf For years, due to their proximity to Athens, they have become a popular holiday destination - for Athenians in particular - with the result that most other activities on these islands, especially in the primary sector, have completely disappeared. By this logic, light is an exception the Sorros cheese factory in Aegina, a family with a long tradition in meat and cheese.

Today, the father of the family Nektarios deals with animals, while the mother, the Science maintains the butcher shop next to the fish market. The family recently acquired a new -productive- member, Sarantis, their son, who recently graduated as a cheesemaker with studies at the Ioannina Cheese School. Despite all his new knowledge "about cheese making", the Sarantis He makes cheeses with Aeginian milk, according to the traditional recipes of his family and the place, some of which (such as keremezi and ladotyri) belong to his grandmother. Now that the demand has grown, the rest of the milk he needs is coming from two other new producers on the island.

The cheeses produced today by Sarantis is the gruyere, the oil cheese (peppery and spicy cheese, which stays in the oil for eight months) and slice. From the traditional cheeses of Aegina, Sarantis makes the traditional “γερεμέζι", Soft sour cheese, with the milk boiled and placed in"bagWhere it matures in 4-5 days. Two other cheeses are the traditional yogurt cheese, which is made with yogurt, salt and feta of the day and the "cigarettes" (distillate from milk butter).

Recently, the family starts making pasta (lasagna, noodles, vidoula, barley, vegetable soup, spaghetti) with Aeginian eggs and milk.

Η Sororos family (both daughters of Science have been involved in the activities) is very dear to the island of Aegina, since it is an example to be imitated for all of Greece.