This is a post to let you know that I will be away from my blog for some time, due to lots of work going on. ….And here is a modern recipe based on four ingredients which are often used…
The consumption of cheese in Greece: the epilogue.
Greece is the world’s largest consumer of cheese. It is not exaggeration to say that Greeks eat cheese anytime of the day. They start their morning with a cup of coffee, a slice of bread and a piece of cheese,…
Hard cheeses
Anthotiros: an air- dried, salty and matured version of the soft anthotiros. It has very rich flavour. It is often consumed as a snack with olives and paximadi, as a table cheese, in salads, grated in pasta dishes, with very…
Semi-hard cheeses
Batzos: a white cheese which is made with sheep’s or a mixture of sheep’s and goat’s unpasteurized and slightly unbattered milk. It is very good for saganaki. (DOC) Kasseri (Xanthi, Macedonia, Thessaly, Lesvos island): a pale yellow cheese, of ‘pasta…
Semi-soft cheeses
Feta: it is made with sheep’s and/or goat’s milk. It is a curd cheese with salty and rather sour taste, which is aged in barrels with a heavily salted brine solution for at least two months. The name “feta” means…