15 Apr Artisanal cheese by Anemi
Posted at 13:25h in News
On Sunday April 5th, the Agrotouristic Guesthouse Anemi in Kato Pedina Zagori, organized an artisan cheese making happening in their restaurant – jazz café. The cheese making techniques were presented by the skilled chef and amateur cheese maker Basilis Paparounas with a long tradition in livestock farming, using the traditional craftsmanship of the Zagori.
50kg of local sheep milk (from nearby village Ano Pedina) were used to produce about 15 different types of traditional Greek cheeses from the region of Zagorohoria and the rest of Greece as well.
Most of the cheeses, except those that were left to age and ripen after they were produced, were served on the spot and were enjoyed by the guests and friends of this friendly and inspiring guesthouse.
Following are some of the cheeses produced at the Dairy School of Kato Pedina… “Only Milk and Love”:
|Greek name||English description|
|Χλωρό τυρί||Fresh, cultured sheep’s milk cheese|
|Μοτσαρελίνια πρόβεια ζαγορίσια||Small mozzarella alike cheese balls|
|Μυζήθρα||Mizithra or Myzithra soft cheese|
|Ανθότυρο φρέσκο||Fresh cream cheese|
|Μανούρι φρέσκο||Manouri semi-soft fresh cheese|
|Κρέμα γάλακτος||Heavy cream or crème fraîche épaisse|
|Κεφαλοτύρι||Kefalotyri or kefalotiri hard/semi-hard cheese, akin to Parmigiano|
|Μυζήθρα ξερή||Dry Mizithra or Myzithra|
|Κεφίρ||Kéfir, fermented milk drink made with kefir “grains” (a yeast/bacterial fermentation starter)|
|Αριάνι – ξυνόγαλα||Ayran – sour milk|
|Γκίζα||Unknown equivalent in English|
|Παγούδα||Unknown equivalent in English|